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Bramley Apples Search

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Ingredients

Steamed Bramley Puddings 175g pain flour 1tsp baking powder 1/2tsp ground cinnamon 75g vegetable (or beef) Suet 50g dark Muscovado sugar 1 Bramley apple (peeled cored and diced) Zest of 1 lemon 150ml milk 75g sultanas Bayleaf Custard 250ml whole Jersey milk 250 ml double cream 50g caster sugar 1 Vanilla pod split 8 egg Yolks 7 bay leafs Treacle Sauce 500ml golden syrup 2 tablespoons water Squeeze lemon juice

Steamed Bramley Puddings

1. Sift the flour, baking powder and spices into a bowl.
2. Add the vegetable suet sultanas, lemon zest and sugar to the flour and spices, mix together.
3. Add the milk to form soft dough.
4. Grease with softened butter, either small individual moulds or one pudding basin, fill with the dough mix, cover with a disc of greaseproof paper, cover with foil and place in a steamer. 5. Individual puddings steam aprox 30mins. I large pudding steam aprox 2hrs.

Bayleaf Custard

1. Add the double cream and milk with the bay leafs and vanilla into a saucepan.
2. Mix the egg yolks with the sugar until pale and creamy.
3. Bring the milk and cream to boil.
4. Remove from the heat – infuse for 5 minutes and pour on egg yolks whisking well.
5. Add egg and milk. Mix into the pan and stir over a low heat until thickened. Do not boil.
6. Once thickened, remove from heat, discard vanilla pod and bay leafs and serve warm with the steamed puddings.

Treacle Sauce

Mix together in a saucepan heat gently and drizzle over the steamed puddings

To serve

Place Steamed pudding on a pool of bay leaf custard and pour over warm treacle sauce.

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