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Apple and Raisin Pudding

ingredients

1 lb (450 g) cooking (tart) apples
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats))
pinch ground cloves
1/4 cup (50 g) 2 oz Barbados (brown) (brown) sugar

for the topping

2 cups (225 g) 1/2 lb 81% or 85% wheat-meal self raising (self rising) flour
1/4 cup (50 g) 2 oz Demerara (raw)(raw) sugar
1.5 ml (1/2 tsp) ground cloves
pinch sea salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, beaten
60 ml (4 tbls) milk plus extra for glaze

method

1. Heat the oven to gas mark 4 (180°C) 350°F.

2. Peel, core and thinly slice the apples and mix them with the sultanas (white raisins), cloves and Barbados sugar.

3. Put them into the bottom of a flat, 1.1 litre (2 pt) or 5 cup ovenproof dish.

4. Put the flour into a bowl with the sugar, ground cloves and salt and rub in the butter.

5. Make a well in the centre and pour in the egg and milk.

6. Mix everything to a stiff dough. Roll the dough out to the size of the dish and put it on top of the apples.

7. Brush the top with a little milk and bake the pudding for 45 minutes.

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