Cumberland Pudding. The Duke of Cumberland's Pudding, grated bread, currants, suet, chopped apples, sugar, eggs, nutmeg, lemon zest.
- fat for greasing
- 2 cup (225 g) 8 oz cooking (tart) apples
- 4 oz (100 g) shredded suet
- 2 cups (200 g) 7 1/2 oz flour (All purpose)
- 2 level tsp (10 ml) baking powder
- pinch of salt
- 150 g (5 oz) currants
- 3/8 cup (75 g) soft light brown sugar
- 1.25 ml (1/4 tsp) grated nutmeg
- 2 eggs, beaten
- about 75 ml (5 tbsp) milk
- soft light brown sugar for dredging
2. Put them in a large bowl with the suet, flour, baking powder, salt, currants, sugar and nutmeg. Mix well.
3. Add the beaten eggs with enough milk to make a soft, dropping consistency. Leave to stand for 1 hour.
4. Meanwhile grease a 750 ml (1 1/4 pint) pudding basin. Prepare a steamer or half fill a large saucepan with water and boil.
5. Stir the pudding mixture, adding a little more milk if very stiff. Pour the mixture into the basin, cover with greased greaseproof paper or foil and secure with string.
6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides the basin. Cover the pan tightly and steam the pudding over gently simmering water for 1 3/4 - 2 hours.
7. Leave the pudding for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate. Dredge with brown sugar before serving.
Listed in the Sweet Sauce section of the website.
White Sauce with Brandy.