Chef de haute cuisine
PASTRY BOMB
Method
Pastry
Lay a cotton cloth over a large pudding
basin and push down in the middle, dust it with flour
Mix the pastry ingredients well with cold water to a dough until it no
longer sticks to the hand
Roll dough out into a large round shape to suit the size of the inside of
your pudding basin
Place the rolled out dough over the cloth basin lining and press around to
take the shape of the bowl
Filling
This mixture should be boiled a
little before being placed while hot in the cloth and pastry lined basin.
Pull the dough over the filling and close to form a round ball,
Tie the cloth over the closed pastry ball, lift from bowl
Drop into boiling water containing 2 tbsp. of salt
Boil for 2 hours
Remove from boiling water, untie and remove cloth while rolling onto a
serving dish
Serve
Serve sprinkled with fine sugar and
without sauce.
Pastry
4 cups flour
1.5 cups Marge
1 tsp. powdered ginger
a little salt
FILLING
10 peeled , cored and quartered tart apples
2 tbsp. of butter
2 cup sultanas
2 cup currants
2 cup finely chopped orange and lemon peel
4 tbsp. sugar
1 liquor glass of rum