Steamed egg-and-flour sponge pudding, flavoured with lemon rind and filled with an apricot and apple puree.

Original Receipt from J.Salmon

Glastonbury Pudding

Sponge
4oz butter
4oz caster sugar
2 medium eggs
6 oz wholemeal self raising flour
Rind of half a lemon finely grated

Filling
1 medium cooking apple, peeled, cored and coarsely grated
Juice of half a lemon
3oz "no soak" dried apricots, finely chopped

Method:
Butter a 1½ pint pudding basin. Prepare the sponge by either creaming the ingredients or by placing all the ingredients in a food processor for 30-40 seconds. In a separate bowl mix together all the filling ingredients.
Place a layer of sponge mixture into the base of the pudding bowl. Top with some of the fruit mixture. Place another layer of sponge, then fruit until the mixtures are used up. Finish with a layer of sponge.
Cover with greaseproof paper and then cover and seal with kitchen foil. Steam for 2 hours. Remove the covering and leave the pudding in the basin to cool slightly for 5-10 minutes. Serve with custard or cream.