Toffee Apple Pudding

Ingredients:

25g Light Brown Sugar
3 rounded tbsp Lyle’s Golden Syrup
115g soft butter
500g cooking apples, peeled, cored and chopped
450g dessert apples, peeled, cored and sliced
2 level tsp cornflour
115g Odlums self raising flour
1 tsp baking powder
2 medium eggs
115g Light Brown Sugar
½ tsp vanilla extract

Method:

1. Heat the oven to 180°C/160Cfan/gas4. Put 2 tbsp water into a large pan with the 25g Light Brown Sugar and bring to the boil to dissolve the sugar. Add the Lyle’s Golden Syrup and 25g of the butter then boil for 2 minutes until the mixture has a rich caramel colour.
2. Add both of the apples and simmer for 5 minutes until just soft. Blend the corn flour with a tablespoon water and stir into the apples, put the whole mixture in a deep ovenproof dish
3. Sieve flour into a bowl with the baking powder, add eggs, the rest of the butter, the remaining sugar and vanilla extract. Beat together until smooth.
4. Place spoonfuls on top of the apples and carefully spread evenly, bake for 30 minutes until the top is golden.
5. Serve with a drizzle of Lyle’s Golden Syrup and vanilla ice cream.