Exeter Pudding

A good filling pudding for the Autumn using blackberries and apples. Ingredients Suet pastry: 240g Self Raising Flour 120g Shredded Suet A pinch of Salt Water to mix Filling: 120g Chopped Apple 120g Blackberries 390g Breadcrumbs 30g Shredded Suet 120g Honey Method Mix suet pastry ingredients together to form a fairly stiff dough. Divide into […]

Blackberry Exeter Pudding

  • A good filling pudding for the Autumn using blackberries and apples.
  • Ingredients

    Suet pastry:
    240g Self Raising Flour
    120g Shredded Suet
    A pinch of Salt
    Water to mix

    Filling:

    120g Chopped Apple
    120g Blackberries
    390g Breadcrumbs
    30g Shredded Suet
    120g Honey

    Method

    Mix suet pastry ingredients together to form a fairly stiff dough. Divide into two-thirds and one-third. Use the larger piece to line a greased 1.1 litre pudding basin. Reserve the smaller piece for the lid.

    For the filling, combine the breadcrumbs, suet and honey. Place half of the fruit into the base of the lined basin. Cover with half of the suet and crumb mixture and top with fruit again. Cover with the remaining suet and crumb mixture.

    Roll out the remaining pastry and place on top of the pudding, wetting the edges to make it stick. Cover securely and steam for 2-3 hours.

    Turn out and serve with Custard.

 

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