Steamed pudding with blackberries and chopped apple.


Original Receipt in the 'Portsmouth Evening News' - Wednesday 01 October 1913

TO DAY’S RECIPE.
BLACKBERRY AND APPLE PUDDING
Mix teaspoonful of baking powder with ¼ lb. sifted flour, pinch of salt, and ¼ lb of chopped suet. Pick ½ lb of blackberries and ½ lb. of apples (peeled, cored, and cut into thin slices), and add tbe flour. Beat an egg with 1 gill of milk, add two tablespoonfuls of golden syrup and a little vanilla essence. Mix all well together, then pour the mixture into a well-greased mould and boil for two hours. If not stiff enough, add a few bread-crumbs. Serve with blackberry jelly.