Cumbrian apple pudding

Autumn apple-picking in the farm’s orchard coincided with the unearthing of some old favourite recipes. This Cumbrian Apple Pudding recipe is from an out-of-print book and creates a simple, comforting dish. We recommend using our Bloody Ploughman apples, a striking, deep-red fruit with a grim tale behind its name. Legend has it that a ploughman was shot by a gamekeeper for stealing apples; his widow threw the stolen fruit on a rubbish heap, where a seedling grew, producing apples as red as blood.

Ingredients

• 175 g (6 oz) fresh white breadcrumbs
• 75 g (3 oz) grated suet
• 125 g (4 oz) white sugar
• 1 rounded teaspoon baking powder
• 1 tablespoon warmed golden syrup
• 175 g (6 oz) cooking apples, grated
• Grated rind of 1 lemon
• 2 medium eggs, beaten
• 4–5 tablespoons milk

Method

1. Mix together all the dry ingredients.
2. Add the golden syrup (warmed), the grated apples, the beaten eggs, and finally the milk until a soft dough is formed.
3. Turn into a lightly greased tin, cover with foil or greaseproof paper, tie down and steam or bake for about 2 hours.
4. Serve hot, turned out onto a warmed dish, with cream or fresh custard.

Serves 4–6.