This is my husband's great grandmothers recipe, from her book which is dated 1909.


  • quarter lb apples put through mincer

  • quarter lb of white breadcrumbs

  • quarter lb currants

  • quarter lb sugar

  • quarter lb fine suet

  • 1 tablespoon flour

  • 2 eggs

  • juice and grated rind of one lemon

  • 2 tablespoonds milk


  • 1.

    Mix together and pour into a buttered basin and steam (not boil) for 3 hours.

  • 2.

    Cover with a greased paper tied well over the pudding.

  • 3.

    Service with French sweet sauce.

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