What a great name for a pudding!


Glocestershire is the home for this one.


8oz. flour.
1 teaspoon baking powder.
Pinch of salt.
4oz shredded suet.
Quarter pint water.
1 lb plums, washed and stoned.
8 oz cooking apples, peeled, cored and sliced.
6 oz sugar.
1 tablespoon stale sponge cake crumbs.
1 tablespoon water to which a teaspoon lemon juice has been added.
A "walnut" of butter.
Mix flour, baking powder and salt into a bowl, then stir in suet. Add the quarter pint of water and mix to a soft dough.
Turn onto a slightly floured surface and knead lightly, then roll out and use to line a buttered 2 pint pudding basin, reserving a portion of dough for a lid. Fill the basin with alternating layers of plums, apples and sugar, sprinkling the crumbs in between. Add the water and the walnut of butter. Top with the reserved dough, damping the edges and pressing down well to seal. Cover with buttered greaseproof paper and tie down. Steam for 2-and-a-half to three hours, topping up the water as necessary. Serve with custard or cream. Serves 4 - 6.


My thanks to Gill F-P for the information and the recipe.