Tracee

Serves: 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
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

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Trace

http://www.handycraft.i8.com