- A good filling pudding for the Autumn using blackberries and apples.
240g Self Raising Flour
120g Shredded Suet
A pinch of Salt
Water to mix
120g Chopped Apple
30g Shredded Suet
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.