Cumberland Pudding (with Lemon Sauce) - CBD

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Title: Cumberland Pudding (with Lemon Sauce) - CBD
Categories: Dessert, Pudding, Apple, England
Yield: 4 Servings

1/4 lb Cooking apples (weight when
-peeled)
2/3 c Currants
1/2 c Caster (superfine) sugar
1/2 c (generous) suet
1 c Self-raising flour -OR-
-plain flour sifted with one
-tspn baking powder
1 1/2 c Soft breadcrumbs
1 ts Lemon rind; grated
3 tb Chopped mixed crystallized
-peel
2 ea Eggs

MMMMM------------------------LEMON SAUCE-----------------------------
1 lg Lemon
2/3 c ;water
1/3 c (scant) caster (superfine)
-sugar
1/4 c Cornflour
1 1/4 c White wine or water

Cut the apples into 1/2 inch (1.5 cm) dice. Mix with all the other
ingredients. Put into a well-greased 5 cup (1.2 litre or 2 pint)
basin and cover with greased greaseproof paper and/or foil. Steam
for 2-1/4 to 2-1/2 hours, making sure the pan does not boil dry.
Serve with Lemon Sauce. The sauce for this particular dish should be
allowed to become well thickened by simmering for some minutes.

Variation: Use butter or margarine instead of suet. Cream the fat
with the sugar, then add all the other ingredients. Steam for only
1-3/4 to 2 hours.

Variation: Some recipes include a tablespoon of black treacle.

Note: also called "The Duke of Cumberland's Pudding".

Lemon Sauce:

Pare the rind from the lemon, take care to use only the top rind
(zest) and none of the bitter white pith. Squeeze out the juice. Put
the rind into a saucepan with the water, cover the pan and simmer
gently for 10 minutes. Strain the liquid and return to the pan with
the lemon juice and sugar. Blend the cornflour with the wine or
water, add to the pan and stir over a low heat until the mixture has
thickened to the desired consistency.


_Classic British Dishes_, Marguerite Patten, 1994. Bloomsbury
Publishing, Ltd. ISBN 0-7475-1778-9. Typos by Jeff Pruett.

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