|Cooking apples||1 Pound, peeled and cored (450 g)|
|Sugar||4 Ounce (100 g)|
|Lemon/2-3 whole cloves||1 Small, grated rind|
|Self raising flour||8 Ounce (225 g)|
|Salt||1⁄2 Teaspoon (Leveled) (2.5 ml)|
|Shredded suet||4 Ounce (100 g)|
|Cold water||1⁄4 Pint (About 150 ml)|
Grease a 900-ml (1 1/2-pint) pudding basin.
To make the suet crust pastry, mix the dry ingredients to a soft dough with water.
Knead it on a floured surface, roll out three quarters of it and line the prepared basin.
Roll out the remaining pastry to form a lid.
Cut the apples into even slices and mix with the sugar and flavouring.
Turn the fruit into the prepared basin, damp the top edge of the pastry and put on the pastry lid.
Seal the edges together well.
Cover with greased foil, tie round rim with string and make a handle.
Put 1 litre(1 3/4 pints)water in the pressure cooker, put in the trivet and bring to the boil.
Lower the pudding into cooker and put on the lid without the weight.
Lower the heat and steam the pudding for 15 minutes.
Then put on the weight and increase the heat to bring the cooker to low (5 lb) pressure.
Cook for 40 minutes.
Reduce pressure slowly.
Serve the pudding.