Remember those days of ‘self-saucing puds’? Puddings like this are fantastic as it does all the magic while cooking.  The combination of zesty lemon, tangy apples all surrounded by spongy cake and of course the magical citrus sauce.

Serves 4-6

Ingredients

3 apples, peeled, cored and thinly sliced

125g butter, softened, plus extra to grease

1 cup sugar

½ tsp vanilla extract

1 lemon, zest and juice

2 eggs

80 ml milk

1 cup flour

1 tsp baking powder

Pinch salt

2 Tbsp cornflour

1 orange and 1 lemon, zested and juice

⅔  cup boiling water

Icing sugar to dust (optional)

Method

Preheat the oven 180C

Lightly butter the base of the 20cm diameter oven proof dish.

Scatter over the prepared apples.

In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.

Add the lemon zest and vanilla and continue beating to combine.

Add the eggs one at a time, beating well between each.

Sift the dry ingredients together and fold through, alternating with the milk.

Spoon the sponge mixture over the apples and even out.

Combine the cornflour with the remaining sugar and sprinkle evenly over the sponge mix.

Add the orange zest and juice of the lemon and orange to a bowl and pour in 1 cup of boiling water, stir to combine and pour over the top of the pudding.  Do Not Stir.

Bake for 45-50 minutes or until a skewer comes out clean.

Cool slightly before eating.