| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lakeland, Desserts | 1 | Servings | ||
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 | lg | Cooking Apples |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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