| 1 | Butter the pudding basin thickly with the ounce of butter, then press in 3 ounces of the sugar. |
| 2 | Mix the flour, salt and suet together. |
| 3 | Add just enough cold water to make a soft. |
| 4 | But not sticky dough. |
| 5 | Do not overwork or 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 ounce of sugar. |
| 9 | Make a circle for a lid with the last of the pastry. |
| 10 | Moisten the edges to make a firm 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 hours. |
| 13 | Turn out your pudding for service and a caramel sauce will be coating the outside. |
