JEREMY LEE’S BRIGADE PUDDING
There seem to be a great many variations on the name and recipe for this military wonder. This great recipe is for those who must follow the drum.
225 g self raising flour
a pinch of sea salt
60 g suet
60 g cold butter
a pinch of ground mace
30 ml maple syrup
5 crisp apples such as coxes, russet or falstaff
80 g dark, rich muscavado sugar
50g ground almonds
30 ml dark rum
1 tspn ground ginger
1 tspn ground cinnamon
1 teaspoon vanilla extract
Put a large pan of water on to simmer.
Suet crust will cook wonderfully well as long as it is handled as gently and as deftly as possible. Sift the flour and grate the butter into it. Add the 60g of suet and mix well with enough water to bring it together. Allow it to sit in the fridge for half an hour or so while you make the filling.
Peel and core the apples, then cut them into small cubes.Mix very well together the apple, the fruit, spices et al and put to one side.
Cut the dough into 4 discs making one slightly smaller and another, slightly larger. Lightly flour a board and a rolling pin and roll the dough out into discs that will comfortably fit the chosen bowl.
Liberally butter the bowl and put a smallish square of grease proof paper on the bottom of it. Lay on the smallest of the discs and then spoon on one third of the apple mixture. Repeat until the last disc of pastry covers the pudding. Seal the bowl with grease proof paper and tin foil, then place in the pan of simmering water. Seal the pot, with more foil if required and steam for 2 1\2 -3hrs. Check the water occasionally and top it up if it is required.
Serve with a great bowl of splendid cream.