Caramel Apple Pudding

Step 1

Preheat your oven to 180°C (fan-forced) and lightly grease a 25cm wide baking dish.

Step 2

Thinly slice the apples (approximately 5mm thick) and place in the bottom of the dish.

Step 3

In the bowl of an electric mixer, add the self raising flour, caster sugar, vanilla extract, milk, melted butter and eggs. Mix on a low speed for 30 seconds before increasing the speed to medium and beat for approximately 2 minutes or until the mixture is pale.

Step 4

In the meantime, place the water, brown sugar and golden syrup into a small saucepan and stir regularly for 2 - 3 minutes or until the sugar has dissolved. Increase the heat slightly and let the mixture come to the boil (without stirring) and cook for a further 2 minutes.

Step 5

Pour the batter over the top of the sliced apples and pour approximately half of the sugar syrup over the top. Keep the remaining syrup.

Step 6

Place the pudding into the oven to bake for 40 - 45 minutes or until the top of the pudding is golden brown and the sponge is almost cooked through when tested with a skewer.

Step 7

Drizzle approximately half of the remaining syrup over the pudding and allow it to sit for 5 minutes before cutting into pieces and serving with a little sifted icing sugar, ice-cream and the remaining syrup.