Apple Pudding, Boiled

Ingredients

• Twenty-four ounces of flour
• twelve ounces of suet
• two teaspoonfuls of baking-powder
• four pounds of apples
• four tablespoonfuls of moist sugar
• twelve cloves, if liked

Method

1. 1

   Peel, core and cut the apples into thick slices.

2. 2

   Make the paste as directed in recipe.

3. 3

   Cut off more than a quarter of the paste for the lid, roll out the remainder, and line the bowl, greased.

4. 4

   Put in half the fruit, then sugar, intersperse cloves, cover with the remainder of the fruit and add one gill cold water.

5. 5

   Roll out the rest of the pastry for the top, moisten edges, and join carefully.

6. 6

   Cover with a well-floured cloth for boiling or greased paper for steaming.

7. 7

   Cook for two and a half to three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 169. The excerpt below is the record exactly as published.

Apple Pudding, Boiled. INGREDIENTS. — Twenty-four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, four pounds of apples, four tablespoonfuls of moist sugar, twelve cloves, if liked

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