Apple and Caramel Pudding

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 large Cooking Apples

Method

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.