Apple Gob

Era: 1960s



“My favourite food to eat when I was younger was a

Sunday roast cooked by my Mom. My Dad only inputted
into the cooking when he did his curries, and he’d make a
terrible mess of the kitchen. My parents liked to eat tripe
and onions. I couldn’t bring myself to try it as it looked
awful and it smelt awful.

My Mom used to bake old fashioned suet puddings, egg
custards and apple pies. We grew up all looking forward
to my Mom’s puddings after Sunday lunch. Our kitchen
was big but basic, my Mom would cook on a daily basis,
so everything was fresh. My Mother used to work on
a market stall, and the thing she would sell a lot of was
spotty bananas, to our West Indian customers. We were
lucky to have so much fresh fruit and veg due to my Mum
and Dad’s market stall business. If we were hungry, my
Mum would suggest that we have an apple and a lump of
cheese.

She loved making a suet pudding with apples and
bilberries in it and we would call it Apple Gob as once
you’d eaten it you couldn’t move, and it would turn the
custard purple. Steaming puddings would mean that the
kitchen was full of steam, but it was just tradition.”
Jennifer Smedley

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.

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