Delhi Pudding is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic boiled pudding of suet crust filled with apples, currants, brown sugar and lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: Delhi Pudding.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
1272. INGREDIENTS — 4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon—peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet crust No. 1215.
Mode.–Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon—peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.
Time.–2 hours.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
Modern Redaction
Ingredients:
340g suet crust
170g currants
4 large apples, peeled, cored and sliced
2 tbsp (heaped) brown sugar
1 tsp lemon zest, minced
freshly-grated nutmeg, to taste
Method:
Combine the apples, nutmeg, lemon zest and sugar in a saucepan. Bring to a simmer and cook, stirring frequently, until the apples are soft.
Prepare the suet crust according to the suet crust recipe then chill and roll out thinly. Allow the apple mixture to cool then spread over the pastry. Sprinkle with the currants then roll the pudding up, ensuring you close the ends securely.
Tie in a floured cloth then drop into boiling water and cook for 2 hours. Serve with custard.
