Self-Saucing Toffee Apple PuddingServes:
Any old apples from the fruit bowl will be fine for this dish – it’s terrific with whipped cream or ice cream.
2 medium apples peeled and thinly sliced
75g sugar – roughly 1/3 cup
1½ cups self-raising flour
1 tsp baking powder
1 tsp mixed spice
1/3 cup milk
For the sauce
¾ cup brown sugar
2 tbsp golden syrup
1 tbsp butter
1 tbsp cornflour or arrowroot mixed with 1 tbsp water
1½ cups boiling water
Preheat the oven to 190°C. Grease a 1.5 litre ovenproof dish with butter and scatter in half the prepared apple slices.
In a bowl or food processor cream the butter and sugar. Add the egg; don’t worry if the mixture curdles a little at this point. Add the baking powder, mixed spice, flour, and milk and mix well.
Reserve a few apple slices to arrange on top and fold remaining apple slices into the batter. Spread the batter as best you can over the slices in the dish. Don’t worry if it is uneven. Place reserved apple slices on top.
Make the sauce. In a bowl or jug place the brown sugar, golden syrup and butter.
Add the boiling water and stir till combined and butter melted, mix in the corn flour or arrowroot and gently pour the liquid over the pudding.
Quickly put the pudding in the preheated oven and bake for 40 minutes or until well risen and golden. Allow the pudding to stand for around 5 minutes before serving, as this allows the sauce to thicken. Serve the pudding warm with cream or ice cream.
Dont worry if the batter is lumpy when you spread it in the dish, it will find its own levels as it cooks.