Apple & caramel pudding

Yield: 1 Servings

Measure Ingredient
6 ounces Self-Raising Flour
3 ounces Suet
¼ teaspoon Salt
\N \N Cold Water to mix
4 ounces Soft brown sugar
1 ounce Butter
2 larges 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 pastry. 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.

Source: Lakeland Plastics

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