Sift the flour, salt and baking powder
into a bowl. Stir in the suet and mix with enough cold water to form a
soft but not sticky dough. Knead gently on a lightly floured surface.
Cut off a quarter of the dough, roll out to the size of the top of the
basin and reserve for a lid. Roll out the remaining dough and use to
line a buttered 900 ml pudding basin.
Mix together the apples, sugar and
cloves and use to fill the basin. Add the measured water. Dampen the
dough edges with a little water and place the lid in position. Press
the edges well together to seal. Cover with a double thickness of
greased greaseproof (waxed) paper or foil, with a pleat in the centre
to allow for rising. Twist and fold under the rim of the basin to
secure. Steam for 2.5 - 3 hours. Remove the greaseproof paper or foil.
Tie a clean napkin around the basin and serve straight from the basin
with Clotted Cream.