Apricot Suet Pudding
|Self raising flour||6 Ounce (150 Gram)|
|Suet||3 Ounce (75 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Dried apricots||2 Ounce, chopped (50 Gram)|
|Apple||4 Ounce, finely chopped (100 Gram)|
|Lemon||1 , rind grated|
|Milk||1⁄4 Pint (150 Milliliter)|
Half fill a steamer or large pan with water and bring to the boil.
Grease a 900ml (1 1/2pt) pudding basin.
Mix the flour, salt, suet, sugar, apricots, apple and lemon rind together.
Make a well in the centre and add enough milk to give a soft dropping consistency.
Put the mixture into the greased basin, cover with greaseproof paper and foil, secure with string and steam for one and a half to two hours.
Serve hot with custard.