Delhi Pudding


serves 5 to 6
fat for greasing
400 g (14 oz) cooking (tart) apples
150 g (5 oz) currants
3/8 cup (75 g) soft light brown sugar
1.25 ml (1/4 tsp) grated nutmeg
grated rind of 1 lemon

suet crust pastry

4 cups (400 g) 14 oz plain flour (All purpose)
2.5 ml (1/2 tsp) salt
2 level tsp (10 ml) baking powder
175 g (6 oz) shredded suet


1. Grease a 750 ml (1 1/4 pint) pudding basin.

2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.

3. Make the pastry. Sift the flour, salt and baking powder into a mixing bowl.

4. Add the suet and enough cold water (about 300 ml (1/2 pint)) to make an elastic dough. Divide the dough in half.

5. On a floured surface, roll out one portion of the suet pastry to a round 1.5 cm (3/4 inch) larger than the top of the prepared pudding basin.

6. Put the pastry into the basin and, pressing with the fingers, ease it evenly up the sides to the top.

7. Thinly roll out the rest of the pastry and cut three rounds in graduated sizes to fit the basin at different levels.

8. Peel and core the apples. Slice into a bowl and mix with the remaining ingredients.

9. Put layers of fruit and pastry into the basin, finishing with a layer of pastry.

10. Seal the pastry edges firmly by pinching together.

11. Cover the pudding with greased greaseproof paper or foil and secure with string.

12. Put the pudding in the perforated part of the steamer or stand it on an old saucer or plate in the saucepan of boiling water.

13. The water should come halfway up the sides of the basin.

14. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/2 - 3 hours.

15. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.

16. Serve with Vanilla Custard

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