Caramel apple self-saucing pud

I found this recipe in a mag and tried it out last night – it was super easy and delicious, which suited me as I’ve never cooked a pudding before. It looks freaky when it goes in (like a dish full of sloppy water) but trust the recipe and go forth to create your pudding delight.

This yummy little number was the perfect way to celebrate the end of a ‘crappy’ week in which Henry and I both came down with a bad case of gastro. When your house befalls a dreaded plague you're reminded there's no such thing as a sick day when you’re a parent, but also how unimportant everything else is compared to whether your little person is happy and healthy.  Thank goodness Henry is eating like a sizeable horse again and life can get back to some sort of normality. I hope you’re all surviving winter - eat lots of pudding, it’s medicinal!

Caramel apple self-saucing pudding

Self-raising flour 1¼ cups

Brown sugar ¼ cup, plus ½ cup extra

Butter 100g melted

Egg 1, lightly beaten

Milk ½ cup

Golden syrup ½ cup

Pie apple chopped ½ cup (I used a can of apples)

Boiling water 2 cups

Vanilla ice cream to serve

1. Preheat oven to moderate, 180°C. Lightly grease 6-cup ovenproof dish.
2. In a large bowl, combine flour and sugar. Add combined butter, egg, milk, half golden syrup and apple, stirring well. Spoon into dish.
3. Sprinkle extra sugar over pudding. In a jug, combine boiling water with remaining golden syrup.  Pour over the top of the pudding mixture.
4. Bake 40 – 45 minutes, until a skewer inserted into the centre comes out clean. Serve with big dollops of vanilla ice cream.