2 lb Cooking apples
2 tb Golden syrup
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
6 oz Plain flour
1 pn Salt; generous
2 ts Baking powder
4 oz Sugar
4 oz Unsalted butter; melted
1/2 c Milk; or a bit more
Peel, quarter and core the apples, then thinly slice them into a
bowl. Add the syrup, cinnamon and nutmeg, and toss gently to coat
the apple slices evenly. Spoon the mixture into a buttered 2-pint
ovenproof, deep-sided dish.
Sift the flour, salt, and baking powder into a bowl and stir in the
sugar. Make a well in the center and add the melted butter and the
milk. Stir to make a smooth batter, then spread it evenly over the
apple slices.
Bake in a preheated oven at 350 F/175 C for 40 to 45 minutes or
until the sponge topping has risen and is browned. To serve, you
can invert the pudding onto a dish or serve from the baking dish.
It is, of course, highly improved with cream in generous dollops.
