Apple Hat
"A traditional English steamed pudding. Posted for ZWT 6"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 6 ounces self raising flour
- 1⁄2 teaspoon salt
- 3 ounces shredded suet
- cold water or milk
- 1 lb cooking apple, peeled cored and sliced
- 2 ounces brown sugar
- 1 grated lemon, rind of
- 1 ounce raisins
- 1 ounce currants
directions
- Sift the flour and salt into a mixing bowl. Mix in the suet and add enough water or milk to make a soft dough.
- Using your hands knead the dough on a floured board until it is smooth and elastic. Set one quarter of it to one side for the lid.
- Take the rest of the pastry and on a floured board, roll into a round large enough to line a 1 pint pudding basin. Very carefully line the basin with the pastry.
- Fill it with layers of apple slices, brown sugar, lemon rind, rains and currants. Add a scant tablespoon of water.
- Roll the remaining pastry into a circle to fit the top of the basin. Trim and dampen the edges and lay the pastry on top, pressing the edges together.
- Cover with greaseproof or waxed paper and tie with string.
- Place the pudding in a steamer or in a large pan filled with enough hot water to come half way up the sides of the basin.
- Bring the water to the boil. Lower the heat, cover the pan and steam the pudding for 3 hours replenishing the water as it evaporates.
- Remove from the steamer, take off the greaseproof paper and wait for a minute before turning out onto a warmed serving dish.
- Serve with custard or cream.
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RECIPE SUBMITTED BY
Hi, I'm Sandie. I live in London with my two little kittens (6 months at the moment...May 06)and work as a Finance Administrator in a university department. I love to cook, but live on my own so don't do as much as I used to. Like making cakes particularly.
In my spare time I read, I like to go to the theatre and cinema, I make beaded jewellery and do some patchwork & quilting and other needlework.
.....Ooh....and, of course, I love to eat out!!
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