ingredients
Serves 4
2oz raisins
1tbsp rum
1 orange zested
Juice of ½ orange
2 bramley apples
4oz unrefined sugar
PASTRY
4oz self raising flour
Pinch salt
1oz cold butter
2oz suet
½ tsp cinnamon
2 ½ fl oz cold water approx
SAUCE
¼ pt double cream
4tbsp marmalade
METHOD
- Soak raisins in orange juice, rum and zest for 2 hours
- Sieve flour, cinnamon and salt into a bowl
- Rub butter and suet into flour until like breadcrumbs
- Add water and pull together to form dough
- Divide pastry in two
- Grease dariole moulds well with butter
- Divide half of pastry into three and make into balls
- Pin out and line three of the moulds
- Using a sharp knife, trim off excess pastry and add this to the remaining pastry
- Take half the remaining pastry and pin out, cut four circles to fit on top of the puddings
- Peel, core and dice apples and add to raisins with sugar
- Pin out remaining pastry and line 4th mould
- fill these with the apple mixture and evenly divide the juice
- Brush the tops of the pastry with water
- Lay lids on and seal by pinching together
- Put greased, pleated foil or greaseproof on puds and tie with string
- Steam for 50 minutes in steamer
- Boil double cream and add marmalade
- Bring to the boil again
- Turn out, pour sauce over and serve