Make the most of wonderful British apples with these fantastic individual puds – spicy and sticky, they’ll go down a treat with the family throughout autumn and winter
- For the sponge pudding:
- 125g (4oz) butter, at room temperature
- 100g (3½oz) golden caster sugar
- 1 medium egg
- 125g (4oz) self-raising flour, sieved
- ½ level tsp ground mixed spice
- 1 eating apple, peeled and grated
- 2tbsp milk
- For the topping:
- 4tbsp golden syrup
- 1 eating apple, peeled, quartered, cored and sliced
- To serve:
- 4tbsp crème fraîche
- 4 x 150ml (¼ pint) pudding basins, moulds or heatproof cups, buttered and baselined
Set the oven to gas mark 6 or 200°C.
To make the sponge: Put the butter and sugar into a mixing bowl and cream together with an electric mixer until pale and fluffy. Add the egg and continue whisking until smooth.
Fold in the sieved flour and mixed spice. Add the grated apples and milk and gently fold together until evenly mixed.
To make the topping: Take 1tbsp of golden syrup and put into the base of the prepared basins, moulds or cups. Repeat with the rest. Arrange a quarter of the sliced apples into the base of each. Spoon the sponge mixture on top.
Put the puddings on to a baking tray and bake for 35 mins until risen, firm and a cocktail stick inserted into the centre comes out clean. Cook for 5 more mins, if needed.
Upturn the puddings on to serving plates, remove the non-stick paper and serve with a dollop of crème fraîche.
Squeeze a little lemon juice over the sliced apples to prevent them from browning. Reheat individual puddings (in a non-metallic container) in a microwave for 1 min, if necessary.