Ingredients with Measurements:
- 225g self-raising flour
- 115g suet
- 115g caster sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 medium apples, peeled and chopped
- 75g sultanas
- 150ml milk
Special equipment needed:
- 1.5 litre pudding basin
- Greaseproof paper
- String
Step-by-step instructions:
1. In a large mixing bowl, combine the self-raising flour, suet, caster sugar, ground cinnamon, ground nutmeg, and salt.
2. Add the chopped apples and sultanas to the dry ingredients and mix well.
3. Gradually add the milk to the mixture, stirring until it forms a soft dough.
4. Cut a large circle of greaseproof paper and place it in the bottom of the pudding basin.
5. Spoon the dough into the basin, pressing it down firmly.
6. Cut another circle of greaseproof paper and place it on top of the dough.
7. Cover the basin with a double layer of foil, making sure it is tightly sealed.
8. Tie a piece of string around the rim of the basin to secure the foil.
9. Place the pudding basin in a large saucepan and add enough boiling water to come halfway up the sides of the basin.
10. Cover the saucepan with a lid and simmer the pudding for 2 hours.
11. Remove the pudding from the saucepan and carefully remove the foil and greaseproof paper.
12. Turn the pudding out onto a serving plate and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Simmer on low heat
Serving size:
Serves 6
Nutritional information:
Calories: 420
Fat: 17g
Carbohydrates: 63g
Protein: 6g
Fiber: 3g
Sugar: 34g
Substitutions for ingredients:
- You can use vegetable suet instead of regular suet for a vegetarian version.
- You can use raisins instead of sultanas.
Variations:
- You can add chopped walnuts or pecans to the dough for extra crunch.
- You can add a splash of brandy or rum to the dough for a boozy twist.
- You can serve the pudding with custard, cream, or ice cream.
Tips and tricks:
- Make sure the foil and greaseproof paper are tightly sealed to prevent water from getting into the pudding.
- You can make the pudding in advance and reheat it in the microwave or oven before serving.
- You can also steam the pudding in a slow cooker for 4-6 hours on low heat.
Storage instructions:
Store the leftover pudding in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until heated through.
Presentation ideas:
Serve the pudding on a large plate and dust with icing sugar.
Garnishes:
You can top the pudding with whipped cream or a drizzle of caramel sauce.
Pairings:
Serve the pudding with a cup of tea or coffee.
Suggested side dishes:
The pudding is a complete dessert on its own.
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk to the dough.
- If the pudding is too wet, add a little more flour to the dough.
Food safety advice:
Make sure the pudding is cooked all the way through before serving.
Food history:
Rag pudding is a traditional British dish that originated in Lancashire. It is made with suet pastry and filled with meat or vegetables.
Flavor profiles:
The apple and sultana rag pudding is sweet and spicy, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the pudding hot with a dollop of whipped cream or a scoop of ice cream.
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Region: British