Apple And Caramel Pudding Recipe

• 6 ounce Self-Raising Flour
• 3 ounce Suet
• 1/4 tsp Salt Cool Water to mix
• 4 ounce Soft brown sugar
• 1 ounce Butter
• 2 lrg Cooking Apples

1. Butter the pudding basin thickly with the oz of butter, then press in 3 ounces of the sugar.
2. Mix the flour, salt and suet together.
3. Add in just sufficient cool water to make a soft.
4. but not sticky dough.
5. Don't overwork or possibly you will get tough pastry.
6. Roll out two-thirds of the pastry and line the buttery, sugary basin.
7. Slice in the peeled and cored apples.
8. Sprinkle in the last oz of sugar.
9. Make a circle for a lid with the last of the pastry.
10. Moisten the edges to make a hard seal, pinching the two layers of pastry together well.
11. Trim any surplus.
12. Cover with a double layer of greaseproof and steam for two hrs.
13. Turn out your pudding for service and a caramel sauce will be coating the outside.

flour, suet, salt, brown sugar, butter, apples

Taken from cookeatshare.com/recipes/apple-and-caramel-pudding-66058 (may not work)