Suet Pastry

Apple and Blackcurrant Filling

Peel and dice the apple into small cubes.
Put the cubed apple and blackcurrant jam into a mixing bowl and stir to combine.
Cut off a third of the pastry and reserve this for the lid.
Dust a work surface with flour, put the pastry dough in the middle and dust it with flour.
Roll the pastry into a 23cm/9” circle and lift the pastry into the pudding bowl.
OR put the pastry into the bowl and using your fingers, press it into the base and up the sides.
Brush the top edges of the pastry with water.
Tip the apple and blackcurrant filling into the pastry lined bowl.
Roll out the remaining pastry to the diameter of the top of the bowl.
Transfer the pastry circle to the bowl.
Lift over, press and pinch the pastry around the edges of the bowl to join the circle.
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

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

Cooking the Pudding in a Saucepan

Cover the pudding bowl with aluminium foil, tucking it in well around the outer rim.
Stand the pudding bowl in the bottom of a large saucepan and add boiling water until it comes halfway up the pudding bowl.
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

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