Ingredients - Suet Pastry
225g Self Raising Flour
110g Shredded Suet
Salt
Ingredients for the Filling
675g Bramley Cooking Apples
75g Soft Brown Sugar
2 Desertspoons Sultanas
2 Desertspoons Raisins
2 Desertspoons Chopped Peal
1 Teaspoon of Ground Cinnamon
1 Tablespoons of Golden Syrup
25g Cold Butter
Interesting twist on the suet pastry theme with apples, sultanas, currants and cinnamon. Serve hot with custard or cream.
Pre-heat the oven to Gas 4, 180 centigrade. First make the suet pastry. Sift the flour into a bowl, add the suet and a pinch of salt.. Mix together well and sprink over a little cold water. Bring together with a palette knife. Continue adding water until the starts to come together. Use your hands to work the dough to an elastic consistency. Grease a shallow tin or dish measuring 27.5cm x 17.5cm, 7.5cm deep. Roll out the pastry and line the tin or dish reserving enough pastry to form a lid.
Peel, core and slice the apples. Place a layer of apples over the base of the tin or dish sprinkle with sugar and then scatter with the fruit and the ground cinnamon. Pour over the syrup and water. Cut the butter into small cubes and dot around the other ingredients. Finish with another layer of apples. Roll out the remaining pastry and cover the fruit. Press down the edges firmly to ensure a good seal. Trim off any excess pastry, brush with water and sprinkle with granulated sugar. Bake in the oven for one hour or until the apple is tender. Cut into squares and serve hot with custard or cream.