Indian Pudding II

This Indian Pudding is adapted from an old English recipe from the eighteenth century. It makes an economical, filling dessert for a family meal. Serve with a bowl of whipped cream.

4 large cooking apples, peeled, cored and sliced

½ teaspoon grated nutmeg

4 tablespoons sugar grated rind of

1 lemon

6 oz. currants

2 oz. shredded suet

8 oz. flour

½ teaspoon salt

2 oz. vegetable fat

2 oz. butter

2 to

3 tablespoons cold water

1 tablespoon milk

2 teaspoons sugar

Preheat the oven to moderate 350°F (Gas

Mark 4, 180°C).

In a large saucepan, combine the apples, nutmeg, sugar and lemon rind. Set the pan over moderate heat and cook the mixture, stirring occasionally, for 20 minutes, or until the apples are soft and beginning to pulp. Remove the pan from the heat and set the mixture aside to cool completely.

To make the pastry, sift the flour and salt into a large mixing bowl. Add the vegetable fat and butter and, with a table knife, cut them into small pieces. Using your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.

Mix in 2 tablespoons of the water. Add the extra water if necessary to make a firm dough. Lightly knead the dough and form it into a ball. Wrap it in greaseproof or waxed paper and chill in the refrigerator for 20 minutes.

Remove the dough from the refriger-ator. Turn it on to a floured board and roll it out to a rectangle.

Spoon the cooled apple mixture on to the dough and spread it to within 1-inch of the edges.

Sprinkle the currants and suet over the apple mixture. Fold in the sides of the rectangle of dough over the filling. Carefully roll up the dough, Swiss roll style.

Place the roll on a baking sheet and brush it with the milk. Sprinkle the sugar over the top. Put the roll in the oven and bake for 40 to 50 minutes or until the pp.stry is golden brown. Serve hot or cold.

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