Apple And Apricot Steamed Pudding
|Self rising flour||6 Ounce|
|White breadcrumbs||2 Ounce|
|Suet||4 Ounce, shredded|
|Dried apricots||4 Ounce (Soaked Over Night And Then Drained)|
|Cooking apples||1 Pound, peeled and sliced|
|Soft brown sugar||4 Ounce|
Butter a 2 pint (1-1) pudding basin.
Put the flour, breadcrumbs and suet in a bowl.
Add sufficient milk to make a soft dough and divide into three portions, in graded sizes.
Roll out the smallest portion to line the base of the basin.
Add half of the apricots, apples and sugar, then roll out the second portion of pastry to fit over the fruit.
Put the remaining fruit on top and cover with the remaining pastry rolled to fit the basin.
Cover with a greased and pleated lid of greaseproof paper and a lid of foil.
Steam or boil for about 3 hours, then turn out onto a warm serving plate and serve with a custard sauce.