Kentish Pork and Apple Pudding

• 8 oz self-raising flour
• 4 oz shredded suet
• 8 oz</

Prepare pastry with flour, suet and enough water to make a firm paste. Line a one-pint basin with pastry, and put in pork, cut in squares, the chopped apple, salt and pepper, a good pinch of chopped sage and stock to cover. Put on pastry lid, cover and boil for four hours.