Description Edit

Serves 4.

Ingredients =Edit

Directions Edit

  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.
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