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1. Put the flour on a pastry board, make a well in the middle and pour in the warm water mixed with the melted fat, salt, vinegar and beaten egg.
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2. Mix first with a knife and then with the fingers until the mixture becomes soft dough which is shiny and malleable and does not stick to the board or the fingers. Shape into a loaf, cover with a warm baking tin and leave for ¼ hours.
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3. Meanwhile fry the breadcrumbs in 1 oz. butter. Place the dough on a floured cloth, roll it out, brush over with about ¾ oz. melted butter and stretch it out gently with the fingers until it is quite thin.
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4. Sprinkle the dough with the cold fried crumbs, and then cover half the surface with very thinly sliced apple. Add the sugar, sultanas, chopped almonds and a sprinkling of cinnamon and rum.
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5. Using the cloth to help you, roll up Swiss-roll fashion, place on a well-buttered baking tin and then bake in a moderate oven (350°F) for about ½ hour, brushing it over from time to time with melted butter.
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6. Sprinkle the baked strudel with sugar, and slice when cold.
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