Traditional
Recipes
July
Heg Peg Dump
For the Dough
8 oz (200 g) self-raising flour
4 oz (100 g) grated suet
1/4 pint (125 ml) water
1 teaspoon baking powder
1/2 teaspoon salt
For the Filling
1 lb (400 g) stones plumes or damsons
8 oz (200 g) sliced cooking apple
6 oz (150 g) sugar
1 tablespoon cake crumbs
1 tablespoon water
Mix the flour, salt, suet and baking powder together and add enough water to make a soft dough. Knead the dough until it is smooth. Roll out enough dough to line a buttered 2 pint 9(1200 ml) pudding bowl. Fill the dough lining with layers of fruit, sugar and cake crumbs then add the water. Use the rolled out remainder of the dough to top the pudding. Cover with greaseproof paper and steam for 3 hours. Serve with cream or hot custard.
Oysters
Should be served plain on the deep shell in their own liquor. Also serve slices of buttered brown bread, lemon wedges and wine vinegar. Accompany with white wine or stout.