Sticky apple pudding

This is no ordinary fruity pudding due to its special crispy caramelised apple topping

6
55 mins
230°C/fan 210°C/gas mark 8

Emily's option

This pudding also works well with plums cut in half and stones removed or even canned fruit such as apricots, peaches or pears - use 410g cans and drain well

Ingredients

Pudding base
175g gluten-free self-raising flour
50g butter/margerine
50g caster sugar
1 large egg
1 tsp baking powder
150mL milk
300g cooking apples, peeled and sliced
Topping
50g butter
175g light brown sugar

Method

1 Preheat the oven to 230°C/fan 210°C/gas mark 8. Grease a 28cm (11 inch) shallow ovenproof baking dish.

2 Measure all the "pudding base" ingredients except the apples into a mixing bowl. Beat together until well blended. Spread the mixture into the prepared baking dish and arrange the sliced apples over the top.

3 Melt the butter in a small saucepan over a low heat. Brush the melted butter over the apples and sprinkle with the light brown sugar.

4 Bake in the oven for 35 mins or until the top has caramelised to a deep golden brown. Serve warm with custard, whipped cream or vanilla ice-cream, whatever your preference is. Enjoy!