Saint Stephens Pudding
St Stephens Pudding
  • 4 oz 110 g white breadcrumbs
  • 2 oz 50 g self-raising flour
  • 2 oz 50 g light brown soft sugar
  • 3 oz 75 g shredded suet
  • a pinch of salt
  • 4 oz 110 g seedless raisins
  • 2 medium Bramley cooking apples
  • grated zest of 1 lemon
  • 1 large egg
  • 3 tablespoons milk
  1. Sift the flour into a mixing bowl and combine with the suet, breadcrumbs, salt and sugar.
  2. Peel, core and grate the apples.
  3. Add the raisins, apples and lemon zest into the bowl.
  4. Mix thoroughly and add the egg and milk to the mixture and stir until well combined.
  5. Add the mixture into a pudding basin, pushing down well. Cover with a sheet of baking parchment and tin foil secured with string.
  6. Half fill a saucepan with water and bring to the boil with the pudding basin in the pan.
  7. Cook for around two hours, making sure the water level stays constant.