Apple Pudding

Ingredients

• a quarter of a pound of suet
• the flour
• a pinch of salt
• a tablespoonful of sugar
• cold water

Method

1. 1

   Chop the suet finely and add it to the flour with salt.

2. 2

   Mix well and make a stiff paste with cold water.

3. 3

   Roll it out and line a pudding basin, cutting it evenly.

4. 4

   Fill with apples and sugar, cover with remaining paste, tie with a cloth, and cook in boiling water for two hours.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 78. The excerpt below is the record exactly as published.

a quarter of a pound of suet ; add it to the flour with a pinch of salt and mix them well together. Make into a stiff paste with cold water, forming the paste in one lump with the tips of the fingers on the right hand ; roll it out on a floured board. Line a pudding basin with it, cut it evenly round the edges with a sharp knife ; fill it with apples, put a table- spoonful of sugar in the middle of the apples. Roll out the remaining piece of paste, wet round the edges, and cover the top ; cut it evenly ; tie firmly over it a pudding cloth. Plunge it into boiling water and cook two hours. A^ote. — Take care more boiling water is added as it reduces, or the pan will boil dry. DOMESTIC COOKERY. 140 Pudding, Apricot. Take six apricots ; cook them ; remove the skins and stones, crack them, pound the kernels with six dessertspoon- fuls of sugar. Crumble four penny spongecakes ; pour over them one breakfast cup of boiling milk ; allow them to soak ten minutes ; mix all well together. When cool add three well-beaten eggs; beat well, pour into a greased pie-dish, and bake in a good oven twenty to thirty minutes. This may be served hot or cold ; if cold, it should have a custard sauce poured over. Pudding, Arrowroot. Put into a basin half an ounce of arrowroot, one tea- spoonful of sugar. Mix it quite smooth with a wooden spoon and a little milk. Then pour over it half a pint of boiling milk, stirring all the time ; return it to the pan and boil it three minutes. Pour it out into a dish to cool. Beat the yolk of an egg with a fork in a basin ; put the white upon a clean dry plate with a pinch of salt ; beat it to a stiff froth with a knife. When the arrowroot mixture is quite cool, add to it the egg, stirring the white very lightly in. Pour all into a well-greased dish, and allow it to brown ten minutes in an oven or before a fire. Pudding, Ashantee. Put into a basin two ounces of finely chopped suet, two ounces of bread crumbs, one ounce of ground rice, a quarter of a teaspoonful of baking-powder, the grated rind of half a lemon ; mix all well together ; moisten with a well-beaten egg and a very little milk. Pour it into a buttered mould. 'Cover with a buttered paper ; steam one hour and a quarter. Serve with lemon sauce. Note. — See Rules for Steaming, page 75. DOMESTIC COOKERY. MI Pudding’, Aunt Elizabeth’s. Take a breakfast-cup of stale bread, break it into small pieces, pour over it a pint of cold milk, l^t it soak an hour. Beat it well with one ounce of sugar, one ounce of butter, the grated rind of one lemon, and the yolks of two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs beaten to a stift' froth. Sift over some sugar, and place it in the oven to take a pale brown. Pudding*, Baked Apple. Cook one pound and a half of apples with one ounce of butter, six ounces of sugar, till soft ; pass them through a sieve. When cool add the beaten yolks of four eggs, and a little lemon flavouring. Line the edges of a pie-dish with puff pastry ; ornament them with a border and rounds. Pour the mixture in and bake about half an hour ; pile the beaten whites on the top. Sprinkle over a little sugar, and brown it in the oven. Pudding*, Bakewell. Line a flat dish with puff pastry, ornament the edge ; brush with milk, and sift a little sugar over. Put a layer of plum jam about a quarter of. an inch thick all over the bottom of the dish. Place in a basin the yolks of four eggs and the white of one, a quarter of a pound of sugar, a quarter of a pound of butter beaten to a cream, and a few drops of almond flavouring ; beat ten minutes. Pour this over the top of the jam, sprinkle over some sugar, bake one hour ; cover with a buttered paper. Pudding*, Bread. Take two tablespoonfuls of bread crumbs, three lumps of sugar, half an ounce of butter ; pour over them a quarter of T42 DOMESTIC COOKERY. a pint of boiling milk ; soak them ten minutes. Beat up an egg, add it when the mixture is cool. Grease a basin thoroughly ; put the pudding mixture into it ; cover with a greased paper. Have enough boiling water to come half way up the basin in a saucepan, and steam for two hours. Take care to have a tightly fitting lid, and add more boiling water as it reduces. Pudding*, Bread and Butter. Butter a pie-dish, place in it some currants, then some thin slices of bread and butter, lightly, taking care to put the buttered side downwards ; sprinkle a few currants between the layers of bread and butter. When the dish is about three parts full pour slowly and carefully over it the following custard : — Beat well two eggs with a tablespoonful of sugar

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