Apple Cap Pudding
|Cooking apples||12 Ounce (300 Gram)|
|Demerara sugar||1 Ounce (25 Gram)|
|Lemon rind||1 Teaspoon, grated|
|Butter||3 Ounce (75 Gram)|
|Castor sugar||3 Ounce (75 Gram)|
|Egg||1 , beaten|
|Self rising flour||5 Ounce (125 Gram)|
|Milk||30 Milliliter (2 Tablespoon)|
Crease a 1-litre (1 3/4-pint) pudding basin.
Peel, core and slice the apples and put them in the prepared basin.
Sprinkle with demerara sugar and lemon rind.
Cream the butter and sugar together in a bowl until light and fluffy.
Beat in the egg and lastly lightly beat in the flour and milk to give a soft dropping consistency.
Put the pudding mixture in the prepared basin and cover with greased foil.
Tie round the 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 the water to the boil.
Put in the pudding.
Put on lid without the weight, lower the heat and steam for 15 minutes.
Increase the heat to bring to low (5 lb) pressure.
Cook for a further 40 minutes.
Reduce pressure slowly.
Remove the pudding and turn it out upside down on to a hot dish.
Serve with custard.