Apple and Blackcurrant Sponge Pudding

Makes 1 sponge pudding

Cooked in a pudding bowl this type of sponge pudding is part of British culinary heritage. Steam your pudding in the traditional way or cook it in the microwave. Delicious served with custard or cream.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • SUET PASTRY
  • 150g Doves Farm Organic Self Raising White Flour
  • 75g shredded suet (or vegetarian suet)
  • 25g caster sugar
  • 100ml milk (or vegan milk)
  • flour, for dusting
  • butter, for bowl
  • APPLE AND BLACKCURRANT SPONGE PUDDING
  • 250g apple, diced
  • 150g blackcurrant jam
  • custard or cream, to serve

Suet Pastry

  1. Rub some butter around the inside of a 1.1lt/2pt pudding bowl.
  2. Put the flour, suet and sugar into a mixing bowl and stir to combine.
  3. Add the milk and stir to mix.
  4. Using your hands, gather everything together into a smooth pastry dough.

 Apple and Blackcurrant Filling

  1. Peel and dice the apple into small cubes.
  2. Put the cubed apple and blackcurrant jam into a mixing bowl and stir to combine.
  3. Cut off a third of the pastry and reserve this for the lid.
  4. Dust a work surface with flour, put the pastry dough in the middle and dust it with flour.
  5. Roll the pastry into a 23cm/9” circle and lift the pastry into the pudding bowl.
  6. OR put the pastry into the bowl and using your fingers, press it into the base and up the sides.
  7. Brush the top edges of the pastry with water.
  8. Tip the apple and blackcurrant filling into the pastry lined bowl.
  9. Roll out the remaining pastry to the diameter of the top of the bowl.
  10. Transfer the pastry circle to the bowl.
  11. Lift over, press and pinch the pastry around the edges of the bowl to join the circle.
  12. Brush a piece of parchment or greaseproof paper with butter and place it loosely, butter side down on the pudding.

 Cooking the Pudding in a Microwave

  1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Put the bowl into the microwave and close the door.
  3. Cook on full power for 7 minutes.
  4. Leave to stand for 2 minutes.

 Cooking the Pudding in a Saucepan

  1. Cover the pudding bowl with aluminium foil, tucking it in well around the outer rim.
  2. Stand the pudding bowl in the bottom of a large saucepan and add boiling water until it comes halfway up the pudding bowl.
  3. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding bowl.

 Apple and Blackcurrant Sponge Pudding

  1. Carefully remove the pudding from the saucepan or microwave.
  2. Remove all foil, clingfilm or parchment and run a warm knife around the inside edge of the bowl.
  3. Put a warm plate on top of the pudding bowl, carefully invert the pudding and let it slide onto the plate.
  4. Serve warm with custard or cream.

Equipment

1.1lt/2pt pudding bowl, parchment and aluminium foil to cover, 2 x mixing bowls and large saucepan

Cooking time

cover and steam for 2 hours or microwave for 7 minutes
This was excellent. Used fresh blackberries rather than blackcurrant jam. Steamed on the hob and it turned out just like the picture. Be careful with the suet because not all vegetable suet is gluten free.
By MaryJane
23 Feb 2021

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Ingredients

Change Quantities:
  • SUET PASTRY
  • 150g Doves Farm Organic Self Raising White Flour
  • 75g shredded suet (or vegetarian suet)
  • 25g caster sugar
  • 100ml milk (or vegan milk)
  • flour, for dusting
  • butter, for bowl
  • APPLE AND BLACKCURRANT SPONGE PUDDING
  • 250g apple, diced
  • 150g blackcurrant jam
  • custard or cream, to serve

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