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Apple Caramel Pudding

Ingredients
 

6 oz self-raising flour
3 oz suet
1/4 tsp salt
1 cold water to mix
4 oz soft brown sugar
1 oz butter
2 large cooking apples




 
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Preparation
 
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

 

 
Servings: 1

 

 

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