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Apple Cap Pudding

Trusted.Chef's picture
Ingredients
  Cooking apples 12 Ounce (300 Gram)
  Demerara sugar 1 Ounce (25 Gram)
  Lemon rind 1 Teaspoon, grated
  Butter 3 Ounce (75 Gram)
  Castor sugar 3 Ounce (75 Gram)
  Egg 1 , beaten
  Self rising flour 5 Ounce (125 Gram)
  Milk 30 Milliliter (2 Tablespoon)
Directions

Crease a 1-litre (1 3/4-pint) pudding basin.
Peel, core and slice the apples and put them in the prepared basin.
Sprinkle with demerara sugar and lemon rind.
Cream the butter and sugar together in a bowl until light and fluffy.
Beat in the egg and lastly lightly beat in the flour and milk to give a soft dropping consistency.
Put the pudding mixture in the prepared basin and cover with greased foil.
Tie round the rim with string and make a handle.
Put 1 litre (1 3/4 pints) water in the pressure cooker, put in the trivet and bring the water to the boil.
Put in the pudding.
Put on lid without the weight, lower the heat and steam for 15 minutes.
Increase the heat to bring to low (5 lb) pressure.
Cook for a further 40 minutes.
Reduce pressure slowly.
Remove the pudding and turn it out upside down on to a hot dish.
Serve with custard.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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