Mrs Beetons Puddings and Desserts Revisited
Boiled Apple Pudding
Butter Crust or Suet Crust
Apples
2 tbsp Lemon Juice
1 Small tsp Lemon Peel, finely minced
Sugar, to taste
Butter a basin.
Line the basin with some of the pastry, retaining enough to form a top.
Peel, core and cut the apples into slices.
Add to the basin with the sugar, the lemon peel and juice.
Cover with the remaining pastry.
Pinch the edges together, flour the cloth, place it over the pudding, tie it securely.
Put it into plenty of fast boiling water.
Boil for 1½ to 2½ hours, according to the size.
Turn it out of the basin and serve quickly.
Apple puddings may also be boiled in a cloth without a basin.
When made in this way, it must be served without the least delay, as the crust soon becomes heavy.
Apple pudding is a very convenient dish to have when the dinner hour is rather uncertain, as it does not spoil by being boiled an extra hour.
Care must be taken to keep it well covered with the water all the time and not to allow it to stop boiling.
Time: From 1½ to 2½ hours, according to the size of the pudding and the quality of the apples.
Sufficient, made with 1 lb. of flour, for 7 or 8 persons.
Seasonable from August to March, but the apples become flavourless and scarce after February.
BOILED APPLE PUDDING
1232. INGREDIENTS - Crust No. 1215, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice.
Mode - Make a butter-crust by recipe No. 1213, or a suet one by recipe No. 1215, using for a moderate-sized pudding from 3/4 to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some of the paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from 1-1/2 to 2-1/2 hours, according to the size; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling.
Time - From 1-1/2 to 2-1/2 hours, according to the size of the pudding and the quality of the apples.
Average cost, 10d.
Sufficient, made with 1 lb. of flour, for 7 or 8 persons.
Seasonable from August to March; but the apples become flavourless and scarce after February.
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