Rachel Pudding
1.1lt (2 pints) Breadcrumbs
340g (12oz) Apples, peeled, cored and cut very finely
225g (8oz) Currants
110g (4oz) Suet, chopped very fine
4 eggs, well beaten.
2 Lemons, rind and juice
Mix all the ingredients together to produce a sticky dough.
Pour the mixture into a buttered basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about three hours, topping up the water as necessary.
Turn out and serve hot with rich wine sauce
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