Apple Pudding

Ingredients

• Eight ounces of flour
• two of beef suet chopped very fine
• a pinch of salt
• water to make a paste
• cooking apples

Method

1. 1

   Make a smooth paste with flour, suet, salt, and water.

2. 2

   Line a basin with paste, fill with quartered apples, cover with paste, tie with a cloth, and boil for four hours.

3. 3

   Serve hot with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 151. The excerpt below is the record exactly as published.

APPLE PUDDING. Place them in a deep dish ; fill the hollow of each apple with butter and sugar ; put a little butter in the dish, and put the dish in a stewpan with a cover in the oven, which must be very cool. Baste the apples with butter, and do not let a skin form round them. Each apple must preserve its form, yet be soft all through, and the outside must be lubricated, as it were, by the basting with butter. The Children's Pudding-. Line a mould with slices of bread and butter evenly cut and pressed together. Pour into it hot from the saucepan stewed fruit — apples, gooseberries, &c. — sweetened and flavoured. Cover with a slice of bread and butter ; press down with a plate and weight on the top ; leave to cool for twenty-four hours ; turn out, and serve with a custard. Apple Pudding. Eight ounces of flour, two of beef suet chopped very fine, a pinch of salt, and water to make a paste. It must be rolled and mixed till a perfectly smooth paste is made. Pare and quarter cooking apples

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