| 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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