Steamed Apple Pudding

Method

1. To make the suet pastry sift the flour into a large mixing bowl, add the suet and a pinch of salt. Mix well and sprinkle a few drops of cold water over the mixture.
2. Bring the mixture together with a palette knife and continue adding water until the dough starts to come together. Now use your hands to work the dough to an elastic consistency.
3. On a lightly floured surface, roll out ¾ of the dough into a circle (approx. 25cm diameter) and line the well-greased pudding basin with it, pressing it well into shape. Ensure that the pastry comes no higher than 1cm below the rim of the basin. Roll a lid with the remaining pastry and leave to one side.
4. Next, core the unpeeled apples. Cut them into 1cm chunks and place them in the basin sprinkled with the sugar. Evenly distribute the cloves amongst the apple. Moisten the top edge of the pastry in the basin and place the pastry lid over the top, pressing down to ensure a good seal.
5. Create a lid to cover the basin (see how to steam a perfect pudding) using foil and greaseproof paper, forming a pleat in both the paper and the foil. Tie in place and create a handle, before placing the pudding basin in a steamer or lidded pan. Ensure that the water level inside the pan reaches halfway up the basin. Steam for two hours checking the water level every thirty minutes to make sure that it doesn't boil dry and that the water level is always above one-quarter of the way up the basin.
6. Once steamed, lift out the pudding and remove the foil and paper. Always use oven gloves when handling a hot pudding basin. Loosen the pudding all around using a palette knife then remove the pudding onto a plate (the best technique is to place a large plate on top of the pudding and invert it, shaking it gently).
7. Enjoy with custard or cream.