Secure tightly with kitchen string tied under the lip of the pudding basin (or you can use a couple of sturdy rubber bands). Place an upturned saucer into a large saucepan one-quarter full of water.

Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. For the filling, peel and core the apples ...