English apple pudding (for everyday meals)

(Recipe #8, page 153)

Ingredients: 1 pound [3-1/2 – 4 cups] of fine flour, ½ pound of firm suet, refreshed overnight and shaved very fine, 1 heaping teaspoon each of powdered ginger and salt.

Rub well together and then add enough cold water to make a dough, which should be kneaded like bread until it no longer sticks to your hands. Roll the dough out in a circle, place a cloth in a deep dish, sprinkle some flour on the cloth, and lay the circle of dough on it. Fill it with quartered sour apples and a few whole cloves, and close the dough firmly over the top.

Tie the cloth together, and cook the pudding in vigorously boiling water with 2 tablespoons of salt for 2 hours without interruption (otherwise the pudding will have a thick streak). Serve it with sugar rather than a sauce.

Makes a complete meal for 6 after a fortifying soup; potato soup with meat extract is particularly recommended.

Translated by David Green.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s