When it's cold and windy outside, a pudding strikes all the
right chords. This recipe also works well with pears.
800 gm(about 4) apples (such as Granny Smith or golden delicious), peeled, cored and each cut into 8 wedges50 gmcaster sugar150 gmbutter, melted, plus extra for greasing190 gm(1¼ cups) self-raising flour165 gm(¾ cup) brown sugar125 ml(½ cup) milk45 gmcrystallised ginger, thinly sliced1egg115 gm(1/3 cup) golden syrup1 tbspcornflourTo serve:cream or ice-cream and ground cinnamon
Cook apples, caster sugar and 50gm butter in a frying pan over medium-high heat, turning occasionally, until caramelised (7-8 minutes). Set aside to cool.
Preheat oven to 180C. Butter a 1.5-litre (6-cup) ovenproof dish or six 350ml shallow ovenproof bowls and spoon in apple mixture. Combine flour and 55gm brown sugar in a bowl, add milk, egg, candied ginger, 2 tbsp golden syrup and remaining butter and stir until smooth, then spoon batter over apples, spreading to cover.
Combine cornflour and remaining brown sugar in a bowl and sprinkle over batter. Stir remaining golden syrup and 375ml boiling water in a jug and gently pour onto topping over the back of a spoon. Bake until golden brown and a skewer inserted comes out clean (40-45 minutes, or 20-25 minutes for individual puddings). Serve hot with cream or ice-cream, dusted with cinnamon.