Caramel double apple pudding

1. Preheat the oven to 180C°.

2. Peel, core and thickly slice 7 of your apples, reserving the last one for just before you bake. Keep your Opal® apples in a bowl of lemon water as you work so they don’t discolour or go brown in the process.  Just before you are ready to bake, drain any excess water and pat the apples dry.

3. Add your butter to an ovenproof cast-iron dish that is 26cm round or 2 litres deep, melt the butter until nut brown, as it starts to foam add your apples and stir to coat. The apples will release some water and make a lovely sauce, after about a minute add 40g of caster sugar and 40g of light brown sugar, reserving the rest of the sugar for your batter.

4. Simmer the apples, sugar and butter until the apples start to soften for about 4 minutes, drain the excess butte sugar liquid and keep it aside to use again later.

5. Turn off the heat and leave the apples in the dish. In a mixing bowl combine your wet ingredients, the buttermilk and egg.

6. In another bowl combine your dry ingredients, which are the remaining sugars, self-raising flour and mixed all spice.

7. Fold the wet ingredients into your dry ingredients, the batter will seem quite stiff but it will self-hydrate and bake to be beautiful and fluffy. Spoon over the softened apples, don’t worry about covering all of the apples but spread where you can.

8. In another pan add your reserved butter-sugar juices from earlier and bring to a simmer, add one thinly sliced Opal apple and allow the slices to become slightly sticky and syrupy. For about 2 – 3 minutes, they don’t need to colour.

9. Spoon them over the batter and pour over any excess pan syrup. Bake for an hour until fluffy and caramelised.

10. Serve warm out of the oven with double cream and enjoy!