Malvern Pudding
150g (5oz) Flour
150g (5oz) Sugar
150g (5oz) Butter
50g (2oz) Currants
2 Small Apples, peeled, cored and chopped
2 Eggs
2-3 tbsp Brandy
Grated Lemon Rind
Pinch Salt
Cream the butter and sugar together until soft and light.
Add the eggs.
Fold in the sifted flour and salt.
Gently add the apples, brandy and lemon rind.
Grease a 1.1lt (2 pints) pudding basin, placing a circle of greaseproof paper at the base.
Pour the mixture in to the bowl.
Cover the basin with a double layer of greaseproof paper, tying with string.
Steam the pudding for 1½-2 hours, ensuring that the water does not evaporate, topping up with boiling water as needed.
Turn out onto a warmed serving plate.
Serve with Home-Made Custard or Brandy Sauce.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved