A Common Apple Pudding



  • flour, 1 lb.
  • suet, 6 oz.
  • Fruit, pared and cored, lb.
  • Juice and Rind of 1 small lemon (or some nutmeg or cinnamon in powder).

Richer pudding

  • flour, 1 lb.
  • butter ½ lb.
  • in addition to fruit, 1 or 2 tablespoonsful of orange or guince marmalade .


Make a light crust with one pound of flour, and six ounces of very finely minced beef-suet; roll it thin, and fill it with one pound and a quarter of good boiling apples; add the grated rind and strained juice of a small lemon, tie it in a cloth, and boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas. A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition; grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred. To convert this into a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.