Apple & caramel pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Self-Raising Flour |
| 3 | ounces | Suet |
| ¼ | teaspoon | Salt |
| Cold Water to mix | ||
| 4 | ounces | Soft brown sugar |
| 1 | ounce | Butter |
| 2 | larges | Cooking Apples |
Directions
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