Apple and butterscotch pudding

Mr Cake O'Clock has signed up to run a half marathon tomorrow. Madness, I know. But on the positive side, running that far requires carbo loading. And carbo loading means pudding. I have no excuse for eating it, but am not going to let that stop me.

Self-saucing puddings are incredibly straight forward to make. They're so simple in fact, that it's beyond me why anyone bothers buying packet mixes. This one is a fusion of quite a few different recipes from taste.com.au.

Apple and butterscotch pudding

4 medium apples, peeled, cored and chopped
1/4 cup brown sugar
1 1/4 cups flour
1 tspn baking powder
1/2 cup butter, melted
1/2 cup milk
2 tbspn golden syrup
1 tspn vanilla essence

Butterscotch sauce

1/2 cup brown sugar
3 tspn cornflour
1/4 cup golden syrup
1 tspn vanilla essence
1 1/2 cups boiling water

Method

Preheat the oven to 180 degrees Celsius. Grease a 2 litre casserole dish or pudding basin. Place chopped apple in base of the dish. Sift together flour and baking powder. Add remaining pudding ingredients and mix until smooth. Pour over apples. Combine the brown sugar and cornflour and sprinkle over the pudding batter. Mix together the golden syrup, vanilla essence and boiling water. Gently pour over the sugar mixture. Bake 45 minutes until golden brown. Serve with cream or custard.

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