Cumberland Pudding
75g (3 oz) Self Raising Flour
75g (3 oz) Fresh Breadcrumbs
75g (3 oz) Shredded Suet
75g (3 oz) Soft Brown Sugar
2 Large Eggs, beaten
1 Large Cooking Apple
1 Lemon, grated rind only
1 tbsp Syrup
Pinch Salt
Grease a 1.2 litre (2 pint) pudding basin
Mix together the flour, breadcrumbs, suet, sugar, lemon rind and salt.
Peel, core and finely chop the apple.
Stir into the flour mixture with the syrup, eggs and mixing thoroughly
Place mixture into buttered basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about one and a half hours, topping up the water as necessary.
Turn out and serve hot with custard.
Serves 4-6
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