Any old apples from the fruit bowl will be fine for this dish – it’s terrific with whipped cream or ice cream.
Ready in 40 minutes
2 medium apples peeled and thinly sliced
1½ cups self-raising flour
1 tsp baking powder
1 tsp mixed spice
⅓ cup milk
butter to grease the dish
For the sauce
¾ cup brown sugar
2 tbsp golden syrup
1 tbsp butter
1 tbsp corn flour or arrowroot mixed with a little water
1½ cups boiling water
Pre heat the oven to 190°C
Grease a 1.5 litre ovenproof dish with butter and scatter in half the prepared apple slices.
In another bowl or jug place the brown sugar, golden syrup and butter.
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 mixed spice, flour, baking powder and milk and mix well.
Fold remaining apple slices into the batter, reserving a few to arrange on top if you like. Spread the batter as best you can over the slices in the dish. Don’t worry if it is uneven, it will find its own levels somewhat as it cooks. Place remaining apple slices on top.
Pour the boiling water over the sugar, syrup and butter and stir until well 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.