Keen baker Jen Morris, of Rowney Green, makes a sticky autumnal pudding.
This pudding makes the best of our in-season eating apples. It is particularly nice with a sharp variety, which contrasts with the sweetness of the sponge and toffee sauce.
If you have never made a self-saucing pudding before, don’t be concerned when you get to step 5: it is correct to pour hot, sugary water over the pudding! It looks odd when it goes into the oven, but is delicious when it comes out.
85g butter, melted, plus a little extra for greasing
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
1 egg, beaten
1 tsp vanilla extract
3–4 eating apples, cored and sliced
For the topping:
140g soft, dark brown sugar
50g pecans, roughly chopped
1) Heat your oven to 180C / 160C fan / Gas 4. Grease a 2-litre ovenproof dish with a little butter.
2) In a large bowl, mix the flour, sugar, baking powder and a pinch of salt.
3) In a separate bowl mix together the melted butter, milk, beaten egg and vanilla extract. Stir into the dry ingredients, until you get a smooth batter.
4) Arrange the sliced apples in the buttered dish, then spoon the batter over the top and smooth with a palette knife, to cover the apples.
5) To make the topping, pour 250ml of boiling water over the dark sugar and stir until smooth. Pour over the pudding and scatter with the pecans.
5) Bake for 40 mins, until the pudding is golden and risen.
5) Serve while warm, with custard or cream.