• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dab of butter to grease basin

  2. Plain flour, for dusting

  3. 6 tbsp golden syrup

  4. 100g butter, at room temperature

  5. 4 apples, peeled, cored and cut into small cubes

  6. cup caster sugar

  7. Finely grated peel (zest) of 1 lemon

  8. 2 eggs, beaten

  9. cup self-raising flour, sifted

  10. 4 tbsp milk

Instructions Jump to Ingredients ↑

  1. Butter and lightly flour a 1.2-litre pudding basin. Melt 4 tbsp of golden syrup with 1 tbsp of the butter in a frying pan. Bubble together for a couple of minutes then add apple and cook for a further 5 minutes.

  2. Beat together rest of butter, sugar and lemon zest in a large bowl with electric beaters until pale and fluffy. Beat in eggs, flour and milk, then stir in the rest of golden syrup.

  3. Put toffee apple mixture into pudding basin and spoon pudding batter over. Cover a double piece of foil or greaseproof paper, with a pleat across the centre (to let the pudding expand). Tie on firmly with a piece of string. Cook in a steamer over simmering water for 1½ to 2 hours. (If you don't have a steamer, put an upturned plate into a deep saucepan with a tight-fitting lid, half-fill with water and add the pudding basin.) Top up with water if you need to. The pudding is cooked when a skewer inserted into the middle comes out clean. Turn out onto a plate, scooping up any apple left in the basin.

  4. This classic dessert is perfect for cool winter evenings.


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