Self Saucing Toffee Apple Pudding
750g mixture eating and cooking apples
50g castor sugar
50g butter
1 teaspoon ground cinnamon
Quarter, peel and remove core from apples and slice each quarter in half.
Heat the butter and sugar in a pan and add the apples. Cook for about 5 minutes to caramelize then add the cinnamon. Stir into the mixture and cook for a minute. Place apple mixture in a the bottom of a buttered baking dish.
Set oven to 180oc
190g self raising flour
60g soft brown sugar
125ml buttermilk
1 egg
2 tablespoons ( 30ml) golden syrup
100g melted butter
Place the flour in a bowl and whisk in the sugar. Make a well in the centre and add the buttermilk, egg, syrup and butter. Whisk to a smooth dough and spread over the apples.
375ml boiling water
50ml maple syrup
2 tablespoons golden syrup
1 tablespoon cornflour
50g soft brown sugar
Whisk the syrups into the boiling water. Mix the cornflour and soft brown sugar and sprinkle over the top of the sponge.
Take a large spoon and gently pour the hot liquid onto it and over the apple sponge. Don’t panic if it looks a mess a this stage!
Cook for about 40 minutes or until an inserted skewer comes out clean.
Serve warm with cream or icecream.
