Ingredients - serves 4 to 6 people
|3 tablespoons farmhouse cider||6 oz (175g) potatoes|
|3 tablespoons milk||Brown or white sugar|
|2 large cooking apples||Juice of ½ lemon|
|8 oz (225g) self-raising flour||2 whole cloves|
|2 tablespoons of butter|
- Boil the potatoes until soft. Drain and mash with the butter with a good pinch of salt.
- Add flour, and mix well, then add enough milk to make a soft, slack dough.
- Roll out and line a 2 pint (1 litre) basin with the dough, reserving enough for the lid.
- Peel, core and finely sliced the apples, and sweeten to taste with sugar.
- Add 2 whole cloves, the lemon juice and the cider (you can use water if preferred), taking care not to make it too wet.
- Dampen the pastry edges, and roll out the remaining dough to make the lid. Seal the edges by pressing down and trim the excess dough.
- Cover with foil (put a pleat down the centre of the foil to allow for the dough to rise) and secure with string.
- Place in a large lidded saucepan or steamer and add boiling water up to about 1½ inches from the top of the basin.
- Steam 2½hours checking the water level regularly.
- Remove from saucepan and remove foil. Place a large plate of bowl on top of the pudding and turn out.
Serve home-made custard. Scrumptious!