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CATEGORY CUISINE TAG YIELD
Dairy Food3, Ood9 1 servings

INGREDIENTS

225 g Self raising flour; (8oz)
1 pn Salt
115 g Suet; (4oz)
Water to bind
450 g Bramley apples; (1lb)
60 g White sugar; (2oz)
140 ml Apple juice; (5fl oz)
1 tb Calvados
55 g Butter; (2oz)
55 g Brown sugar; (2oz)
30 g Butter; (1oz)
280 ml Double cream; (10fl oz)
85 g Unrefined dark brown sugar; (3oz)
3 tb Golden syrup

INSTRUCTIONS

FOR THE CARAMEL SAUCE
Mix the flour and salt together, and then rub in the suet. Add the cold
water to make a softish dough.
Grease 4 individual pudding bowls. In the bottom put 30g (1oz) butter and
30g (1oz) brown sugar. Line the pudding basins with pastry, keeping some
back for the lids.
Peel the apples and cut in 1cm (1/2inch) dice. Mix with the white sugar and
apple juice and a splash of Calvados. Share the filling between the bowls
and cover with a lid. Seal with water. Grease paper and cover the puddings,
leaving a pleat in the paper to allow for expansion. Steam for
approximately 1
1/4    hours.
To make the sauce, combine all the ingredients together in a saucepan and
bring to the boil. Turn out the puddings and pour the sauce over the top.
Converted by MC_Buster.
Per serving: 919 Calories (kcal); 69g Total Fat; (68% calories from fat);
1g Protein; 71g Carbohydrate; 186mg Cholesterol; 861mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 14 Fat; 3
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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