I tried my hand at Mrs. Beeton's Delhi Pudding this week, and I must say, it was a delightful trip back in time. I was surprised by the simplicity of the filling—just apples, nutmeg, lemon peel, and sugar. No cinnamon, no brown sugar, just pure, old-fashioned flavors. I found that the key was to let the apples cook down until they were practically melting into the nutmeg and lemon zest. It was a revelation—like apple sauce, but with a subtle, warm kick. This recipe is perfect for the weekend baker who loves a good project. The suet crust was a bit of a challenge, but the results were worth it. I boiled the pudding for the full two hours, and when I cut into it, the apples had melded into a soft, spiced filling that was comforting and familiar. The currants added a nice tart contrast. It's not a quick weeknight dessert, but for a cozy Sunday treat, it's just the thing. The next time I make it, I'll serve it with a dollop of whipped cream to cut the richness of the suet crust.