Dolbury Pudding (English)

A delicious steamed pudding, studded with plenty of diced apple and spicy mincemeat. Lovely served warm with lashings of warm custard.

½ cup butter, at room temperature (110 g)
2 Tbsp. lard
¾ cup soft light brown sugar, packed (150 g)
3 large eggs, lightly beaten
1⅔ cup apple, chopped, peeled and cored (200 g)
1 cup prepared mincemeat (200 g)
2 cups self-rising flour (225 g)
milk, if necessary

Butter a 2-2½ pt pudding basin or heat-proof bowl generously. Cut out a round of parchment paper and place in the bottom of the basin.

Cream the butter, lard and sugar together until light and fluffy. Beat in the eggs, a little bit at a time until thoroughly combined. Stir in the apples and the mincemeat.

Fold in the flour gently. If the batter is too thick, you can stir in a bit of milk. It should have a soft-dropping consistency. Spoon into the pudding basin, leveling the top.

Cover the basin loosely with a double layer of pleated parchment paper or a sheet of heavy aluminum foil, pleated. Secure with a string.

Place onto a metal trivet in a pan of boiling water which should come halfway up the sides of the pudding basin. Cover and steam for 2 hours.

Serve warm, cut into wedges, with any sort of fruit sauce, custard or cream.

Makes 4-6 servings.