2485—Apple Pudding

Prepare a suet paste from one lb. of flour, ten oz. of finely-chopped suet, quarter of a pint of water and a pinch of salt.

Let the paste rest for an hour, and roll it out to a thickness of one-third of an inch.

With this layer of paste, line a well-buttered dome-mould or large pudding-basin. Garnish with sliced apples mixed with powdered sugar and flavoured with a chopped piece of lemon peel.

Close the mould with a well-sealed-down layer of paste; wrap the mould in a piece of linen, which should be firmly fastened with string; plunge it into a saucepan containing boiling water, and in the case of a quart pudding-basin or mould, let it cook for about three hours.

N.B.—This pudding may be made with other fleshy fruit, as also with certain vegetables such as the pumpkin, etc.