|Apple and Caramel Pudding
6 oz Self-Raising Flour
3 oz Suet
Cold Water to mix
4 oz Soft brown sugar
1 oz Butter
2 L Cooking Apples
Butter the pudding basin thickly with the ounce of butter, then press in 3
ounces of the sugar.
Mix the flour, salt and suet together. Add just enough
cold water to make a soft. but not sticky dough
. Do not overwork or you
will get tough pastry. Roll out two-thirds of the pastry and line the
buttery, sugary basin.
Slice in the peeled and cored apples. Sprinkle in
the last ounce of sugar. Make a circle for a lid with the last of the
Moisten the edges to make a firm seal, pinching the two layers of
pastry together well. Trim any surplus. Cover with a double layer of
greaseproof and steam for two hours. Turn out your pudding for service and
a caramel sauce will be coating the outside.