Boiled Apple Pudding

Ingredients

• Crust No. 1215
• apples
• sugar to taste
• 1 small teaspoonful of finely-minced lemon-peel
• 2 tablespoonful lemon-juice

Instructions

1. Make a butter-crust by recipe No. 1213, or a suet one by recipe No. 1215, using for a moderate-sized pudding from 3/4 to 1 lb. of flour, with the other ingredients in proportion.
2. Butter a basin;
3. line it with some of the paste; pare, core, and cut the apples into slices, and fill the basin with these;
4. add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water.
5. Let it boil from 1-1/2 to 2-1/2 hours, according to the size;
6. then turn it out of the basin and send to table quickly.
7. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy.
8. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling.