This is a delicious dessert recipe very suitable for this time of year when cooking / eating apples are so plentiful. It is also extremely easy to prepare and cook.

Serves 6

600g. / 1lb. 5 ozs. bramley apples, peeled and sliced

Sponge:

150g. / 5ozs. self-raising flour
50g. / 2 ozs. caster sugar
80g. / 3 ozs. unsalted butter, chilled and diced
1 medium egg
100mls. / 4 fl. ozs. milk
Finely grated rind of 1 lemon
50g. / 2 ozs. currants

Sauce:

80g. / 3 ozs. muscovado sugar
25g. / 1 oz. unsalted butter
100mls. / 4 fl. ozs. water
¼ tsp. salt
juice of ½ lemon

1. Preheat the oven to 180C / fan oven, 190 C electric oven, Gas Mark 5.

2. Place the flour and sugar for the sponge in a bowl, and rub in the butter (this can also be done in a food processor or mixer). Now incorporate the egg and the milk, then fold in the lemon zest and the currants.

3. Arrange the apples in the base of a 1.5 litre / 3 pint ovenproof dish and smooth the sponge mixture on top.

4. Place the sugar, butter, water and salt for the sauce in a small saucepan and bring to the boil. Stir in the lemon juice, then pour the mixture over the pudding.

5. Bake the pudding for 30 – 35 minutes until golden on the surface and bubbling around the edges.