Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz Self-Raising Flour
- 3 oz Suet
- 1/4 ts Salt
- Cold Water to mix
- 4 oz Soft Brown Sugar
- 1 oz Butter
- 2 large Cooking Apples
Directions
Butter the pudding basin thickly with the ounce of butter, then press in 3 ounces of the sugar. Mix the flour, salt and suet together.
Add just enough cold water to make a soft. but not sticky dough. Do not overwork or you will get tough pastry.
Roll out two-thirds of the pastry and line the buttery, sugary basin. Slice in the peeled and cored apples. Sprinkle in the last ounce of sugar.
Make a circle for a lid with the last of the pastry. Moisten the edges to make a firm seal, pinching the two layers of pastry together well.
Trim any surplus. Cover with a double layer of greaseproof and steam for two hours.
Turn out your pudding for service and a caramel sauce will be coating the outside.
Category:Maltese Recipes
Category:Maltese Desserts