Scrummy apple pudding with caramel sauce

1 servings

Ingredients

Quantity Ingredient
225 grams Self raising flour; (8oz)
1 pinch Salt
115 grams Suet; (4oz)
Water to bind
450 grams Bramley apples; (1lb)
60 grams White sugar; (2oz)
140 millilitres Apple juice; (5fl oz)
1 tablespoon Calvados
55 grams Butter; (2oz)
55 grams Brown sugar; (2oz)
30 grams Butter; (1oz)
280 millilitres Double cream; (10fl oz)
85 grams Unrefined dark brown sugar; (3oz)
3 tablespoons Golden syrup

Directions

FOR THE CARAMEL SAUCE

Mix the flour and salt together, and then rub in the suet. Add the cold water to make a softish dough.

Grease 4 individual pudding bowls. In the bottom put 30g (1oz) butter and 30g (1oz) brown sugar. Line the pudding basins with pastry, keeping some back for the lids.

Peel the apples and cut in 1cm (1/2inch) dice. Mix with the white sugar and apple juice and a splash of Calvados. Share the filling between the bowls and cover with a lid. Seal with water. Grease paper and cover the puddings, leaving a pleat in the paper to allow for expansion. Steam for approximately 1

¼ hours.

To make the sauce, combine all the ingredients together in a saucepan and bring to the boil. Turn out the puddings and pour the sauce over the top.

Converted by MC_Buster.

Per serving: 919 Calories (kcal); 69g Total Fat; (68% calories from fat); 1g Protein; 71g Carbohydrate; 186mg Cholesterol; 861mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 14 Fat; 3½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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