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Baked Autumn Suet Pudding
Baked Autumn Suet Pudding is a traditional British recipe for a classic dessert of mixed autumnal fruit baked in a suet crust. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Autumn Suet Pudding.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesDessert RecipesBaking RecipesBritish Recipes
Baked Autumn Suet Pudding: A British recipe for a dessert of mixed autumnal fruit baked in a suet crust.
Ingredients:
For the Pastry:
300g self-raising flour
140g shredded suet
finely-grated zest of 1 lemon
75g caster sugar
cold water, to bind
For the Filling:
100g ripe plums, pitted and sliced
200g apples, peeled, cored and sliced
150g blackberries
2 tbsp butter
125g caster sugar
1 1/2 tsp ground cinnamon
Method:
Sift the flour into a mixing bowl then stir in the suet, sugar and lemon zest. Add a few drops of water then cut the suet through the pastry with two round-bladed knifes. Now keep adding cold water a teaspoon at a time until the ingredients come together as a soft dough.
Bring the dough together with your hands as a smooth ball then turn out onto a lightly-floured work surface. Divide the dough into 3/4 and 1/4 portions. Take the largest part and roll into a rough surface, about 20cm in diameter.
Take a 1.2l pudding basin, cut parchment paper into two 5cm wide strips and lay these up the sides of the basin (grease this with butter first), so that they form a cross in the base of the dish (ensure that the paper overhands the sides of the basin). Now grease the pudding basin again then drop in the rolled pastry circle, pushing it into the base of the pudding basin.
Mix together the caster sugar and cinnamon for the filling. Add the plums, apples and blackberries to separate bowls and divide the cinnamon sugar between these, tossing to mix.
You can either mix the fruit together and drop into the pudding basin, or you can go for a layered effect, like I did. Add the blackberries first, followed by a layer of apples, then finish with a layer of plums. Top with the butter, broken into bits.
Take the remaining pastry and roll out until large enough to form a lid for the pudding. Sit on top of the first pastry and press the edges together firmly to seal. Trim off any excess, then tuck the protruding flaps of parchment paper down on top of the pastry.
Take a square of kitchen foil, large enough to cover the top of the basin and lay a square of greased parchment paper on top. Fold a pleat down the middle, then use this to cover the pudding basin. Tie securely with string to form a lid (ensure that the foil side is uppermost).
Sit the pudding basin in a deep roasting tin then pour boiling water to come 3cm below the foil line. Transfer to an oven pre-heated to 180°C and cook for 2 hours, topping up the water in the roasting tin, as needed.
When cooked, unwrap the pudding then invert onto a serving plate and ease out using the parchment tabs to help you.
Serve immediately, accompanied by custard, cream, cold milk, or ice cream.
