Boiled Apple Pudding

Ingredients

• Half a pound of Flour
• Five ounces of Suet
• One pound and a half of Apples
• Two ounces of Brown Sugar
• Six Cloves
• half a salt-spoonful of salt
• two tablespoonfuls of water

Method

1. 1

   Chop up the suet fine, add it to the flour with salt, mix with cold water to a stiff paste.

2. 2

   Boil water in a large saucepan, roll out the pastry, grease a basin, line it with pastry, fill with apples, sugar, and cloves.

3. 3

   Roll out the top crust, seal edges, cover with a cloth, and boil for two hours.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 59. The excerpt below is the record exactly as published.

Boiled Apple Pudding. Ingredients. Half a pound of Flour. Five ounces of Suet. Salt. One pound and a half of Apples. Two ounces of Brown Sugar. Six Cloves. Chop up the suet fine, add it to the flour with half a salt- spoonful of salt, mix it with cold water to a stiff paste. Put on a large saucepan of warm water to boil, cut off one-third of the pastry and roll out the rest in a round, about twice the size of the top of the basin. Grease the basin thoroughly and put in the pastry to line it, cut up the apples in quarters, half fill the basin, put in the sugar and two tablespoonfuls of water

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