MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Cumberland Pudding (with Lemon Sauce) - CBD
  Categories: Dessert, Pudding, Apple, England
       Yield: 4 Servings
     1/4 lb Cooking apples (weight when
     2/3 c  Currants
     1/2 c  Caster (superfine) sugar
     1/2 c  (generous) suet
       1 c  Self-raising flour -OR-
            -plain flour sifted with one
            -tspn baking powder
   1 1/2 c  Soft breadcrumbs
       1 ts Lemon rind; grated
       3 tb Chopped mixed crystallized
       2 ea Eggs
 MMMMM------------------------LEMON SAUCE-----------------------------
       1 lg Lemon
     2/3 c  ;water
     1/3 c  (scant) caster (superfine)
     1/4 c  Cornflour
   1 1/4 c  White wine or water
      Cut the apples into 1/2 inch (1.5 cm) dice.  Mix with all the other
   ingredients.  Put into a well-greased 5 cup (1.2 litre or 2 pint)
   basin and cover with greased greaseproof paper and/or foil.  Steam
   for 2-1/4 to 2-1/2 hours, making sure the pan does not boil dry.
   Serve with Lemon Sauce. The sauce for this particular dish should be
   allowed to become well thickened by simmering for some minutes.
   Variation: Use butter or margarine instead of suet.  Cream the fat
   with the sugar, then add all the other ingredients.  Steam for only
   1-3/4 to 2 hours.
   Variation: Some recipes include a tablespoon of black treacle.
   Note: also called “The Duke of Cumberland’s Pudding”.
   Lemon Sauce:
      Pare the rind from the lemon, take care to use only the top rind
   (zest) and none of the bitter white pith.  Squeeze out the juice. Put
   the rind into a saucepan with the water, cover the pan and simmer
   gently for 10 minutes.  Strain the liquid and return to the pan with
   the lemon juice and sugar.  Blend the cornflour with the wine or
   water, add to the pan and stir over a low heat until the mixture has
   thickened to the desired consistency.
   _Classic British Dishes_, Marguerite Patten, 1994.  Bloomsbury
   Publishing, Ltd.  ISBN 0-7475-1778-9.  Typos by Jeff Pruett.