Apple and Caramel Pudding

Description
Serves 4.

Ingredients

 * 3 oz suet
 * ¼ tsp 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.
 * 2) Mix the flour, salt and suet together.
 * 3) Add just enough cold water to make a soft.
 * 4) But not sticky dough.
 * 5) Do not overwork or you will get tough pastry.
 * 6) Roll out two-thirds of the pastry and line the buttery, sugary basin.
 * 7) Slice in the peeled and cored apples.
 * 8) Sprinkle in the last ounce of sugar.
 * 9) Make a circle for a lid with the last of the pastry.
 * 10) Moisten the edges to make a firm seal, pinching the two layers of pastry together well.
 * 11) Trim any surplus.
 * 12) Cover with a double layer of greaseproof and steam for two hours.
 * 13) Turn out your pudding for service and a caramel sauce will be coating the outside.