Imperial Pudding Recipes

Ingredients :

Pastry

1 oz butter

8 oz plain flour

2 oz shredded suet

1/2 tsp salt

1/2 tsp baking powder

1 raw potato

Filling

1-2 apples

2 oz currants or raisins

1 tbsp golden syrup

few drops of lemon essence

1. Grease a 2 pint pudding basin.
2. To make the pastry ,rub the butter into the flour, then mix in the suet, salt, baking powder and grated potato.
3. Add enough cold water to mix to a stiff paste.
4. To make the filling, grate the apples and mix with the dried fruit, syrup and lemon essence.
5. Divide the pastry into four.
6. Roll out one piece large enough to fit in the bottom of the pudding basin.
7. Cover it with one third of the filling, keeping it away from the edges of the pastry.
8. Brush the uncovered pastry edges with water.
9. Roll out the seconds piece of pastry, large enough to cover the filling.
10. Place it in the pudding basin, pressing it onto the first layer of pastry.
11. Repeat the layers until all the filling and pastry is used, finishing with a layer of pastry.
12. Cover the pudding basin with greased greaseproof paper, with a pleat down the centre to allow for expansion, and a pudding cloth or foil.
13. Steam for 90-120 minutes.

Serves 4

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