Shteffun or Baked Apple Pudding

Ingredients

• six large apples
• four ounces of brown sugar
• two ounces of currants
• two ounces of sultanas
• two ounces of best almonds finely chopped
• three ounces of chopped candied lemon and orange peel
• three-quarters of a teaspoonful of ground cinnamon and cloves mixed

Method

1. 1

   Peel, core, and cut apples.

2. 2

   Stew with sugar, currants, sultanas, almonds, candied peel, and spices until soft.

3. 3

   Grease a pudding basin, layer with sugar and cinnamon, line with suet crust, fill with stewed fruit, cover with crust, and bake.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 37. The excerpt below is the record exactly as published.

Shteffun or Baked Apple Pudding Peel, core, and cut into small pieces, six large apples, put them in a stewpan with four ounces of brown sugar, two ounces of currants, two ounces of sultanas, two ounces of best almonds finely chopped, three ounces of chopped candied lemon and orange peel, three-quarters of a tea- spoonful of ground cinnamon and cloves mix

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