A Common Apple Pudding

Ingredients

• one pound of flour
• six ounces of very finely minced beef-suet
• one pound and a quarter of good boiling apples
• the grated rind and strained juice of a small lemon
• half a pound of butter
• a spoonful or two of orange or quince marmalade

Method

1. 1

   Make a light crust with flour and beef-suet, roll it thin, and fill it with boiling apples.

2. 2

   Add lemon juice and rind, tie in a cloth, and boil for 1 hour and 20 minutes before Christmas, and 20-30 minutes longer after.

3. 3

   Optionally stir in butter and spices.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 364. The excerpt below is the record exactly as published.

A COMMON APPLE PUDDING. Make a light crust wTith one pound of flour, and six ounces of very finely minced beef-suet ; roll it thin, and fill it with one pound and a quarter of good boiling apples ; add the grated rind and strained juice of a small lemon, tie it in a cloth, and boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas. A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition ; grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred. To convert this into a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade

Cook this with the app: pantry check, scaling, and the assistant.