Steamed apple, orange and ginger pudding

By: Sophie Grigson From: Gary Rhodes' Local Food Heroes

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This recipe is classed as intermediate

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Prep time:
30 mins
Cook time:
2 hrs
Serves:
4-6

For a twist on the traditional British steamed suet pudding, try Sophie Grigson’s fruity confection

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Ingredients

For the crust

  • 225g self-raising flour, plus extra for dusting
  • 1 pinch Salt
  • 110g suet
  • 2-3 tbsp each of milk and water, mixed
  • a little Butter, for greasing

For the filling

  • about 675g eating or cooking Apples, peeled, cored and cut into chunks
  • 1 Orange, finely grated zest and juice
  • 1 chunk Preserved stem ginger, finely chopped
  • 170-225g caster sugar or demerara sugar

To serve

  • Cream or custard
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Method

1. For the crust: grease the inside of a 1 1/2 litre pudding basin. Sift the flour with the salt and mix with the suet. Add enough milk and water to make a soft, but not sticky dough.

2. Roll the pastry out on a floured work surface to give a circle large enough to line the basin. Cut out about a quarter of it and set aside to make the lid. Lower the rest of the pastry into the basin, and pinch the cut sides together, and press the pastry gently into place so the basin is completely lined.

3. Mix the filling ingredients together, then pile into the lined basin. Roll out the remaining pastry to form a circle large enough to cover the basin. Lay over the top, and pinch the edges together all around to seal in the filling.

4. Take a sheet of foil, and make a pleat down the centre. Lay it over the basin, and tie firmly into place with string. Loop the ends of the string over, catching one under the taut string on the other side of the basin, then tie the ends together to form a handle.

5. Stand the pudding in a close-fitting saucepan, and pour in enough boiling water to come about half way up the sides. Place on the heat, and adjust temperature so that it boils gently. Cover with the lid (or if necessary a dome of foil), and leave to bubble away happily for some 2 hours or so. Check regularly, and top up the water level with more boiling water, as needed.

6. To serve, remove string and foil and carefully run a knife around the edge to loosen, then invert onto a shallow serving dish. Serve at once, with cream or custard.

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