Name: Apple and Caramel Pudding
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

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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