Golden Syrup & Apple Suet pudding

Ingredients - Pastry
200g self raising flour
1 pinch of salt
6-7 tablespoons of cold water
75g suet

Filling
160g golden syrup with 2 tablespoons also in reserve
30g fresh breadcrumbs
25g desiccated coconut
rind and juice of 1 lemon
1 large bramley cooking apple - peeled and thinly sliced

Method
1. Brush a 3 pint pudding basin with butter.
2. Mix together in a large bowl flour, suet and salt.
3. Add water gradually. Using a round bladed knife, stir until a light dough is formed, knead lightly on a floured surface.
4. Cut the pastry into 5 pieces, each one slightly bigger than the other, roll into rounds, these will form the layers.
5. Mix together the syrup and breadcrumbs, coconut, lemon juice and rind in a separate bowl.
6. Coat the base of the pudding basin with the reserved 2 tablespoons of golden syrup.
7. Cover with the smallest round of pastry.
8. Then spread 1 tablespoon of syrup mixture over the pastry followed by a little of the apple slice.
9. Lay another circle of pastry on top and repeat the syrup mixture and sliced apple each time.
10. Continue layering until finally lay the last of the 5 pieces of pastry on top.
11. Cover the pudding basin with baking paper and tightly with cling film and foil.
12. Tie with string or use an elastic band to secure.
13. Place the pudding basin in pan of water that reaches halfway up the sides of the basin. 14. Bring the water to a gentle boil, cover with a lid and cook for 21/2 - 3 hours.
15. Top up with boiling water as necessary.
16. Finally, when cooked, remove all the foil, flim and paper and turn out onto a hot dish, serve with custard.