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Steamed apple pudding

Brian Turner from Great Food Live
Make Brian Turner's comforting dessert and indulge in the best of hearty, British puds...

Steamed apple pudding

Method

1. Soak the raisins in orange juice and rum. Add the orange zest and leave on one side for 2 hours. Butter 4 dariole moulds and set aside.

2. Sieve the flour, cinnamon and salt into a bowl and rub in the butter and suet until it resembles breadcrumbs.

3. Add the water and bring everything together until the flour mixture becomes a dough. Knead on a lightly floured surface until smooth. Divide the pastry in half.

4. Divide half of the pastry into 3 portions and shape into balls. Place each ball in a buttered dariole mould, and with your fingers, pat out until the pastry lines the moulds.

5. Using a sharp knife, trim off any excess pastry and add the trimmings to the remaining pastry.

6. Take half the remaining pastry and pat out on a floured surface. Stamp out 4 x 4cm circles to fit on top of the puddings. Cover with plastic wrap and set aside.

7. Peel, core and dice the apples, and combine with the drained raisins and sugar.

8. Fill the pastry-lined moulds with the apple mixture and pour over the juice. Brush the pastry edges with water.

9. Lay the pastry lids over the apples, trim, and seal well.

10. Cover the tops of each pudding with greased, pleated foil or greaseproof paper - the circles of foil or paper should be 2cm larger then the circumference of the puddings. Tie in place with string.

11. Steam for 50 minutes in a steamer, until firm to the touch. Turn out and serve warm with clotted cream.