Apple and Caramel Pudding

Description
Serves 4.

Ingredients

 * 6 oz Self-Raising Flour
 * 3 oz Suet
 * 1/4 ts Salt
 * Cold Water to mix
 * 4 oz Soft Brown Sugar
 * 1 oz Butter
 * 2 large Cooking Apples

Directions

 * 1) 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.
 * 2) Add just enough cold water to make a soft. but not sticky dough. Do not overwork or you will get tough pastry.
 * 3) 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.
 * 4) 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.
 * 5) Trim any surplus. Cover with a double layer of greaseproof and steam for two hours.
 * 6) Turn out your pudding for service and a caramel sauce will be coating the outside.