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Serves 4 – 6 easily doubled for a crowd
This is one of those wonderful winter, comfort food puddings. It has it’s own gooey toffee sauce hidden underneath but is even better served with custard, vanilla ice cream, cream or crème fraiche as well.
- 5 oz 140g self raising flour
- 4 oz 100g castor or demerara sugar
- Pinch of salt
- 1 level tbsp baking powder
- 7 fl oz 200ml milk
- 1 egg
- 3oz 85g butter
- 2 medium Bramley apples
- 5oz 140g dark brown soft sugar
- 9fl oz 250ml boiling water
- Heat the oven to 180oC, fan oven 160oC gas 4
- Grease a 3 pt shallow (2-3 inches) oven proof dish
- Mix flour, castor or demerara sugar, salt and baking powder in a large bowl
- Beat egg and mix with milk and melted butter
- Stir into the dry ingredients until smooth
- Peel, quarter and core the apples, cut each quarter into 2 – 3 thick slices
- lay the apples on the bottom of the dish and pour the batter over the top
- Add boiling water to the brown sugar, stir well and pour evenly over the pudding.
- Bake for about 40 mins until the pudding is golden brown and springy to the touch
Variations
Add some roughly chopped walnuts or pecan nuts to the flour mixture or sprinkle over the top of the pudding before baking
Use pears instead of apples |
