Alternate layers of thin paste and sliced apple, topped with brown sugar and baked. Well known from Lancashire and Cumbria eating-houses since about 2000.

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Westmorland Three Decker Pudding
Ingredients:
450g/1lb of peeled, cored and chopped apples
3tbs of sugar
1tbs of demerara sugar
150g/5oz plain flour
75kg/2oz butter

Make up the shortcrust pastry, roll out and cut into four 15cm/6” circles. Line a 15cm/6” cake tin with foil and place one of the shortcrust circles at the bottom. Cover with a third of the apples and sugar. Repeat process twice more, then place the final circle of pastry over the top.

Brush with milk and sprinkle with demerara sugar.

Bake at Gas Mark 5 (190ºC/275ºF) for 50-60 minutes, turning down the heat if necessary.

Serve hot or cold with custard or cream.