Recipe Archives->Desserts Pudding->Apple 02

Malvern Apple Pudding
(for 6)
                                                                              
125g/4 oz butter
125g/4 oz sugar
2 beaten eggs
125g/4 oz plain or self-raising flour
A pinch of salt
2 smallish Russet apples (about 225g/8 oz, peeled and cored)
Grated rind of one lemon
50g/2 oz currents
2 to 3 tablespoons brandy

Cream butter and sugar.  Add beaten eggs.  Fold in flour and salt.
Peel, core and chop apples and mix with lemon rind, currants and
brandy.

Grease a 1.1 litre/2 pint pudding basin.  Put a small square of
greased, greaseproof paper to cover bottom of basin to help when
pudding is turned out.  Put mixture in basin and cover with greaseproof
paper and foil, or tie a double layer of greaseproof paper firmly
in place with string.

Steam pudding for 1 1/2 to 2 hours.  If you haven't a steamer, stand
basin on a trivet or upturned saucer in a saucepan with a lid.  Pour
in boiling water to come halfway up sides of basin.  Cover pan and
boil, replenishing with more boiling water if necessary.

Turn pudding out on to a warmed dish and serve it with custard or
brandy or sherry sauce.

Printable version: apple02.txt.