Recipe - Apple And Caramel Pudding

6 ounce SelfRaising Flour
3 ounce Suet
One fourth teaspoon Salt
Cold Water to mix
4 ounce Soft brown sugar
1 ounce Butter
2 lg Cooking Apples

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 twothirds 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