Traditional Newfoundland Boiled Apple Pudding

1- Peel and cut potatoes in cubes and put them in medium saucepan and boil until soft.
2- Peel and cut apples of choice in small cubes and place in bowl and top with brown sugar,cinnamon and nutmeg mix together and set aside until ready to use.
3- After potatoes are boiled strain all hot water of and run under cold water until at room temperature or let it come room temperature.
4- When potatoes are at room temperature, mash, add butter, 1 tbsp cold water, 1/2 cup flour mix together with scoop.
5- Then add another 1/2 cup flour continue mixing it together with scoop then after work it together with your hand until it's like a dough pastry, if not add another 1/4 cup of flour and continue folding it into your mixture.
6- After place dough on counter top dust with flour and start Rolling the pastry out until it's about one inch thick.
7- You will need a pudding pot or a cotton bag with tie, with a large tin can. I showed you on the video a large crushed tomato can you can use to put the pudding bag in, if you have a pudding pot oil the inside and place the pastry inside, then scoop in your Apple mixture and foiled over pastry to close in the apples.
8- Do the same for your cotton bag, first run hot water over your cotton bag then place cotton bag inside the large tin. Place pastry inside and top with the apples and close over the top with pastry.
9- In a large boiler with hot water boiling on medium heat, place your tin inside the boiler only one quarter ways up the tin, let boil for two hours checking the boiler for water, never let boiler go dry.
10- When cooked remove from boiler be very careful, place on a cooling board and remove top or string. Slowly remove pudding from tin or bag, by flipping it over on a plate, slowly removing the pudding from pot, serve with carnation thick cream or whipping cream.

When making these old fashion puddings you need to be very patient with the pastry, you are working with potatoes as your base. Making the pastry firm so you can roll it out on your board keeping lots of flour on your board and adding more in the pastry before rolling if needed. Depending on the potatoes you are using and how moist it was before you started mashing." Practice makes perfect "