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    Pork and Apple Pudding

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    Pork and Apple Pudding

    Tender pork and pancetta, peppered with sage and studded with apple, make a great filling for rich suet pastry. Serve this hearty but sprightly dish with some braised Savoy cabbage or cavolo nero.

    • Preparation time: 20 minutes
    • Cooking time: 4 minutes
    • Total time: 4 hours and 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 250g self-raising flour
    • 125g shredded beef suet
    • 150ml strong dry cider
    • Butter, for greasing
    • 500g rindless shoulder of pork, cut into 2.5cm cubes
    • 140g cubed pancetta
    • 2½ tbsp plain flour
    • 100g leek, finely sliced
    • 2 Cox apples, peeled and chopped
    • 4 sage leaves, finely chopped


    1. Mix together the self-raising flour and suet. Stir in the cider to form a soft dough; knead lightly. Roll the pastry out into a 35cm circle and cut a quarter slice out of it. Use to line a buttered 1.5 litre pudding bowl; join the edges.
    2. Put the pork and pancetta in a bowl. Season well, then work the plain flour through the meat. Stir in the remaining ingredients and spoon into the pudding bowl. Roll the remaining pastry into a circle to fit the top. Lay it over, and dampen the edges with water; press them together to seal. Cut a piece of foil 5cm bigger than the top of the bowl. Make a pleat down the middle of it, place over the bowl and tie tightly with string.
    3. Put the pudding in a large pan; fill with boiling water to come halfway up the bowl. Cover and simmer on a low heat for 4 hours; top up with boiling water as necessary during cooking.
    4. Lift out the pudding, remove the foil and loosen the sides with a sharp knife. Put a deep serving dish over the bowl and quickly turn it upside down.

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    Drinks recommendation

    The apple echo provided by fine cider is perfect.


    Average user rating

    5 stars