Apple Pudding

Mix the flour, salt, sugar and suet together. Add enough water to make a fairly soft dough. Avoid too much kneading and leave to stand for one hour in a cool place before using.

Roll out to about 1/4in thickness and line a pudding basin, reserving enough dough for the lid.

Fill with thinly sliced apples and sugar, lemon rind and cinnamon.

Cover with a lid of the dough, pressing the edges well together. Cover with a cloth and tie securely. Put into a pan of boiling water and boil for 2 hours. Do not let the boiling water overflow into the top of the pudding. Keep an eye on the water level.