Prep 20 mins
Cook 2 hrs
A traditional English pudding with a twist.
- 175 g plain flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon mixed spice
- 75 g shredded vegetable suet
- 50 g light muscovado sugar
- 75 g currants
- 1 small bramley apple, peeled and roughly chopped
- 1 lemon, zest of
- 150 ml full-fat milk
- Sift the flour, baking powder, spice and a bit of salt into a large bowl.
- Stir in the suet, sugar, currants, apple and lemon zest.
- Add the milk, stirring to form a sticky dough.
- Spoon the mixture into 6 greased 150-200ml pudding basins, topped with a disc of baking parchment and covered tightly with foil.
- Place in a large saucepan or deep roasting tin and add enough boiling water to come three quarters of the way up the tin.
- Cook for 2 hours, keeping the water on a gentle simmer and topping up occasionally with more boiling water.
- Carefully lift the basins out of the pan and remove the foil and paper.
- Turn out of the moulds and serve topped with a drizzle of golden syrup, custard or ice cream if you like (though the last choice is not as English).
- You can also do this in one large 1.2 litre pudding basin. Just be sure to butter it, spoon in the mixture and cover with pleated baking paper, followed by a layer of foil.
- Tie with string and steam for 2-1/2 hours.
- Goes well with a dessert wine or a late harvest.