Traditional Welsh Recipes

Pwdin y Gororau (Welsh Border Pudding).

If the apples are very sour, you may add a little sugar to them.

Sieve the flour and salt into a bowl. Add the suet and bind together with a little cider or water to form a dough. Cream the butter, sugar and juice from both lemons. Place mixture in the bottom of a greased 2 pint ovenware dish. Roll out the suet pastry. Line the dish with some of the pastry, covering the butter mixture. Trim the pastry. Fill with sliced apples, sprinkle on 1 teaspoon of lemon rind and add the cider. Cover with the rest of the pastry; damp the edges and crimp well together. Brush with milk, slash and cook. Set oven to 400°F or Mark 6 for 20 minutes. Reduce the oven temperature to 310°F or Mark 2 for a further 1½ hours. Run a sharp knife around the edge and turn out onto a hot dish. The buttery sauce will run down the pudding. Serve with clotted cream.