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Blackberry Exeter

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  • 20-30 minutes Preparation
  • 2-3 hours Cooking
  • Serves 4-6

By The Pudding Club

A good filling pudding for the Autumn using blackberries and apples.

Ingredients

Suet pastry:

240g Self Raising Flour

120g Shredded Suet

A pinch of Salt

Water to mix

Filling:

120g Chopped Apple

120g Blackberries

390g Breadcrumbs

30g Shredded Suet

120g Honey

Method

Mix suet pastry ingredients together to form a fairly stiff dough. Divide into two-thirds and one-third. Use the larger piece to line a greased 1.1 litre pudding basin. Reserve the smaller piece for the lid.

For the filling, combine the breadcrumbs, suet and honey. Place half of the fruit into the base of the lined basin. Cover with half of the suet and crumb mixture and top with fruit again. Cover with the remaining suet and crumb mixture.

Roll out the remaining pastry and place on top of the pudding, wetting the edges to make it stick. Cover securely and steam for 2-3 hours.

Turn out and serve with Custard.

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