Grease a 1-1/2 quart pudding mold. In large bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in eggs and lemon zest. Combine flour, baking soda, cinnamon, cardamom, salt and add to butter mixture. Stir in apples, currants and pecans.

Spread mixture in greased mold. Cover tightly. Place mold in large pot; add boiling water to reach halfway up sides of mold. Cover and bring to a boil. Reduce heat and simmer gently for 2 hours.

Remove pudding from pot and let cool 10 minutes. Unmold onto serving dish. Serve hot or at room temperature.

Recipe Courtesy of The Washington State Apple Commission.