Ingredients
- 225g self-raising flour
- 110g shredded suet
- Butter
- Salt
- 450g cooking apples
- 225g bilberries
- 50g caster sugar
Method
Mix the flour, a pinch of salt and the suet together in a bowl to make the pastry, adding water as you go to bind it.
Reserve a quarter of the mixture for the lid and roll the rest out into a flat circle, then transfer into a pudding basin.
Chop the fruit up and add this into the basin along with the sugar, pack it down as it will shrink as it cooks.
Roll out the pastry lid and pop this on the top, crimping the edges to make a secure seal.
Then cover the entire lid with two sheets of foil, firmly.
Tie string around the top of the pudding pot to create a handle.
Then steam the pudding over a pan of simmering water for 2 hours.
Serve with custard.