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Desserts, Lakeland 1 Servings

INGREDIENTS

6 oz Self-Raising Flour
3 oz Suet
1/4 t Salt
Cold Water to mix
4 oz Soft brown sugar
1 oz Butter
2 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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Nutrition (calculated from recipe ingredients)
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Calories: 1581
Calories From Fat: 929
Total Fat: 103.7g
Cholesterol: 118.8mg
Sodium: 626.4mg
Potassium: 625mg
Carbohydrates: 169.8g
Fiber: 10.2g
Sugar: 154.1g
Protein: 2.8g


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