This old fashioned dessert is the ultimate comfort food. Serve it up with lashings of custard!
175g Raisins or Sultanas
1 Cooking Apple
75g Dark Soft Brown Sugar
Grated zest of half a lemon
1/ Wash, core and roughly chop the apple. Mix together in a bowl with the raisins, brown sugar and lemon zest.
2/ Sift the flour into a bowl and add the breadcrumbs, suet and a pinch of salt. Mix the water and milk together and add a little to the dry ingredients sprinkling it around. Begin mixing together with a palette knife adding a little more liquid until the mixture begins to come together. Finish mixing with your hands adding a little more liquid as you go until you are left with a dough that feels moist and elastic.
3/ Roll out the dough on a surface dusted with flour into a rec-tangle of around 20 x 30 cm.
4/ Spread the filling evenly over the rolled out suet pastry. Carefully roll it up from the narrow end and wrap the pudding in kitchen foil. Pleat the foil to allow the pudding to expand during cooking. Twist the ends of the foil to seal the pudding in.
5/ Fill a steamer with boiling water. Place the pudding in the steamer, cover with the lid and steam for two hours. Remember to check the water every 30 minutes to ensure it doesn't boil dry.
6/ When cooked, unwrap carefully, cut into thick slices and serve with Custard.