1. Sift the flour and salt into a mixing bowl. Mix in the suet and add enough water or milk to make a soft dough. 2. 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. 3. 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. 4. Fill it with layers of apple slices, brown sugar, lemon rind, rains and currants. Add a scant tablespoon of water. 5. 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. 6. Cover with greaseproof or waxed paper and tie with string. 7. 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. 8. 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. 9. Remove from the steamer, take off the greaseproof paper and wait for a minute before turning out onto a warmed serving dish. 10. Serve with custard or cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
