Dolbury pudding

Puddings and cakes

  • Serves: 8
  • Preparation time:
  • Cooking time:
This pudding supposedly gets its name from Dolbury Hill, Killerton © Ruth Luckhurst

This pudding supposedly gets its name from Dolbury Hill, Killerton

Ingredients

  • 220g unsalted butter
  • 50g lard
  • 300g soft brown sugar
  • 6 eggs - beaten
  • 400g apples - weighed when peeled and chopped
  • 400g mincemeat
  • 450g self-raising flour - sieved
  • A little milk if required

 

Method

  1. Grease 2x1.2-1.5 litre (2-2.5 pint) pudding basins.  Alternatively grease 12 individual ‘babies head’ pudding basins. Put a round of greased greaseproof paper in the base.
  2. Cream together the fats until pale and fluffy.
  3. Add the beaten eggs, a little at a time, beating well after each addition.
  4. Stir in the apples and mincemeat. Gently fold in the flour.
  5. If necessary add a little milk to the mixture to give a soft dropping consistency. The mixture should be moist.
  6. Spoon the mixture into the basins, filling each by two-thirds.
  7. Cover the basins loosely with a double layer of greaseproof paper or a piece of foil and secure with string.
  8. Steam for two hours.
  9. Turn out and serve with any sort of fruit sauce, custard or cream.
  10. This pudding can be left to get cold and portions or individual puddings, reheated in a microwave as required.