apple and cinnamon layer pudding

224g selfraising flour

pinch of salt

112g shredded suet

cold water

448g apples prepared weight(peeled cored and thinly sliced)

56g sultanas

1tsp cinnamon

2tbsp soft brown sugar

1/2 tsp mixed spice

Method

1.Make pastry: mix flour salt and suet together in a basin. Add sufficicnt cold water to make a pliable dough.

2. Turn the dough onto a floured surface and lightly knead. Leave the dough in a cool place to rest for a few minutes.

3. Divide pastry into four pieces and roll out into circles each one a little larger than the previous.

4. Mix prepared apples with sultanas cinnamon sugar and mixed spice.

5. Grease a 2pt/1 litre ovenproof basin.

6. Place the smallest circle on the base of the dish and cover with a layer of apple mixture.

7. Repeat this process ending with a layer of pastry.

8. Cover with foil and tie string around the lip of the bowl.

9. Steam for 2 hours: place the bowl in a saucepan and pour enough water into the pan to reach 4uarter way up the basin place the lid on and steam.

10. Serve hot with custard or fresh cream.

Any other fruit or jam may be used in

place of the above mixture.

Serves 4