Sticky Apple Pudding

Serves: 6

Prep Time: 25 minutes

Cooking Time: 35 minutes

Source: YOU magazine 23Sep2012

Ingredients:

600g/1lb 6oz bramley apples

SPONGE

225g/ 8oz self-raising flour

75g/ 3oz golden caster sugar

125g/ 4 1/2 oz unsalted butter chilled and diced

finely grated zest of 1 orange

2 medium eggs

150ml/ 1/4 pt milk

SAUCE

75g/3oz dark muscovado sugar

50g/ 2oz unsalted butter

100ml/ 3 1/2 fl oz smooth orange juice

½ tsp sea salt

TO SERVE

custard or thick pouring cream optional

Method: Select a shallow ovenproof dish about 2 litre / 3 1/2 pt capacity (for example a 30cm / 12in oval gratin dish or equivalent). Preheat the oven to 200C/180C fan/gas 6.

Peel, quarter, core and slice the apples and arrange in the base of the baking dish.

For the sponge, place the flour, sugar, orange zest in a food butter and processor and reduce to crumbs. Incorporate the eggs and the milk.

Smooth the sponge mixture on top of the apples.

For the sauce, place the sugar, butter, orange juice and salt in a small pan and bring to the boil. Pour this mixture over the sponge - the sauce will seem very liquid at this point, but during baking will transform into a rich butterscotch.

Bake the pudding for 30-35 minutes until golden on the surface and bubbling around the edges. Serve 5-10 minutes out of the oven, spooning the apples and goo at the bottom over the sponge. Serve with lashings of custard or cream.