The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Plum and Apple Dumpling

Puddings

Chopped plums and apples mixed-in to suet paste, boiled and served with butter. Known only from J.Salmon.


Original Receipt from J.Salmon

Plum and Apple 'Dumpling'
Not really a dumpling at all, but a steamed plum and apple pudding

8 oz flour
6 oz sugar
1 tsp baking powder
1 tbs stale sponge cake crumbs or bread crumbs
pinch salt
4oz shredded suet
1/4 pt water
1 tbs water + 1tsp lemon
1lb plums, washed and stoned
8oz cooking apples, peeled/cored/sliced
a walnut of butter

Mix flour, baking powder and salt in bowl. Stir in suet. Add water to mix to a soft dough. Turn onto lightly floured surface, sneak lightly, roll out and use to line a buttered 2 pint pudding basin, reserving a portion for lid.
Fill basin with altenrate layers plum, apples and sugar, sprinkling crumbs in between. Add the water and butter. Top with reserved dough, damp edges to seal well. Cover with buttered greaseproof paper and seal with foil.
Steam for 2½ - 3 hours, topping up as necessary. Serve with custard or cream. Serves 4-6.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats