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. Source: Lakeland Plastics
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|Serving Size: 1 Serving (871g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1156 (48%)|
|Amt Per Serving||% DV|
|Total Fat 128.4g||171 %|
|Saturated Fat 74g||370 %|
|Monounsaturated Fat 38.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 179.7mg||55 %|
|Sodium 2529.3mg||87 %|
|Potassium 883.2mg||23 %|
|Total Carbohydrate 298.7g||88 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 283g|
|Protein 20g||29 %|
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Calories per serving: 2396
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