Chris Brooks
10-29-2007, 10:48 AM
Another 1 from "Tastes of Britain" (I haven't made this 1 either - just thought it looked quite yummy):-
MALVERN PUDDING
125g butter
125g sugar
2 beaten eggs
125g plain or self-raising flour
Pinch of salt
2 smallish apples (about 225g peeled & cored)
Grated rind of 1 lemon
50g currants
2-3 tbsp brandy
Cream butter & sugar & add beaten eggs
Fold in flour & salt. Peel, core & chop apples, & mix with lemon rind, currants & brandy, & mix in with rest of mixture.
Grease a 1.1 ltr pudding basin
Put a small square of greased, greaseproof paper to cover bottom of the basin to help when pudding is turned out.
Put mixture in basin & cover with greaseproof paperr & foil, or tie a double layer of greaseproof paper firmly in place with string.
Steam pudding for 1 1/2 to 2 hours. If you haven't a steamer, stand basin on a trivet in a saucepan with a lid. Pour in boiling water to halfway up sides of basin. Cover pan & boil, adding more boiling water when necessary.
Turn pudding out onto a warmed dish & serve with custard or brandy/sherry sauce.
MALVERN PUDDING
125g butter
125g sugar
2 beaten eggs
125g plain or self-raising flour
Pinch of salt
2 smallish apples (about 225g peeled & cored)
Grated rind of 1 lemon
50g currants
2-3 tbsp brandy
Cream butter & sugar & add beaten eggs
Fold in flour & salt. Peel, core & chop apples, & mix with lemon rind, currants & brandy, & mix in with rest of mixture.
Grease a 1.1 ltr pudding basin
Put a small square of greased, greaseproof paper to cover bottom of the basin to help when pudding is turned out.
Put mixture in basin & cover with greaseproof paperr & foil, or tie a double layer of greaseproof paper firmly in place with string.
Steam pudding for 1 1/2 to 2 hours. If you haven't a steamer, stand basin on a trivet in a saucepan with a lid. Pour in boiling water to halfway up sides of basin. Cover pan & boil, adding more boiling water when necessary.
Turn pudding out onto a warmed dish & serve with custard or brandy/sherry sauce.