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Add a photoServings: 1
Ingredients
- 6 ounce Self-Raising Flour
- 3 ounce Suet
- 1/4 tsp Salt Cool Water to mix
- 4 ounce Soft brown sugar
- 1 ounce Butter
- 2 lrg Cooking Apples
Directions
- Butter the pudding basin thickly with the oz of butter, then press in 3 ounces of the sugar. Mix the flour, salt and suet together. Add in just sufficient cool water to make a soft. but not sticky dough. Don't overwork or possibly 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 oz of sugar. Make a circle for a lid with the last of the pastry. Moisten the edges to make a hard seal, pinching the two layers of pastry together well. Trim any surplus. Cover with a double layer of greaseproof and steam for two hrs. Turn out your pudding for service and a caramel sauce will be coating the outside.
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