Brigade Pudding Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
A pinch of salt
100 g/4 oz/1 cup shredded (chopped) vegetable suet
Cold water, to mix
Butter, for greasing
2 cooking (tart) apples, coarsely grated

100 g/4 oz/2 cups fresh wholemeal breadcrumbs
50 g/2 oz raisins
25 ml orange marmalade
45 ml/3 tbsp golden (light corn) syrup

Method:

Sift the flour and salt into a bowl. Stir in the suet. Mix with enough cold water to form a soft but not sticky dough. Knead into a ball. Cut off a quarter and reserve for a lid. Roll out the remainder and use to line a greased 900 ml pudding basin.

Mix together the remaining ingredients. Spoon into the dough-lined basin. Brush the edge with water. Roll out the remaining dough to a round the size of the top of the basin and press gently into position. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 2.5 hours.