Caramel Apple Sponge Pudding - cooking recipe

Ingredients

6 large granny smith apples
250 g plain flour (all purpose)
2 teaspoons baking powder
250 g white sugar
200 ml milk
150 g butter, melted
2 eggs, beaten
1 cup brown sugar (200g)
1/2 cup golden syrup
300 ml water
icing sugar
heavy cream, to serve

Preparation

Preheat oven to 180\u00b0C (350\u00b0F).
Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12\" x 9\" x 2\").
Peel, core and slice apples 1cm (approx 1/2\") thick.
Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
Sift flour, baking powder and sugar into a large mixing bowl.
Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
Spoon batter evenly over the apples and smooth out with the back of a large spoon.
Combine brown sugar, golden syrup and water in a small saucepan.
Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
Stop stirring and allow mixture to come to the boil.
Remove immediately from heat and pour evenly over the batter.
Place dish on the centre shelf of the preheated 180\u00b0C (350\u00b0F) oven.
Bake for 30-35 minutes or until the top is golden brown.
Dust lightly with icing sugar to serve and serve with thick cream.