Instructions: Mix the flour and salt together, and then rub in the suet. Add the cold water to make a softish dough.

Grease 4 individual pudding bowls. In the bottom put 30g (1oz) butter and 30g (1oz) brown sugar. Line the pudding basins with pastry, keeping some back for the lids.

Peel the apples and cut in 1cm (1/2inch) dice. Mix with the white sugar and apple juice and a splash of Calvados. Share the filling between the bowls and cover with a lid. Seal with water. Grease paper and cover the puddings, leaving a pleat in the paper to allow for expansion. Steam for approximately 1
1/4 hours.

To make the sauce, combine all the ingredients together in a saucepan and bring to the boil. Turn out the puddings and pour the sauce over the top.

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