Title: Apple and caramel pudding
 Categories: Lakeland, Desserts
      Yield: 1 Servings
 
      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
 
  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.