Serving size: Serves 10 or more
Cuisine type: British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Everyone will love these light and fluffy puddings with a gorgeously sticky sauce.

INGREDIENTS

Serves 12
Prep time 20 mins
Cooking time 25 to 30 mins
Equipment 12 x ½-cup pudding basins (or you could use a non-stick muffin tin); peeler; grater; 2 mixing bowls; electric beaters; spoon; small saucepan; wooden spoon


180g butter, softened
2 Granny Smith apples
2/3 cup firmly packed brown sugar
3 eggs
1½ tsp vanilla extract
1½ cups self-raising flour
1/3 cup milk


Butterscotch sauce
2/3 cup brown sugar
2/3 cup golden syrup
1 tsp vanilla extract
1 cup cream
Double cream or vanilla ice-cream, to serve

METHOD

Preheat oven to 190°C (170°C fan-forced). Use 1 tbsp of the butter to grease basins/muffin tin.

Peel and grate apples.

Beat remaining butter and sugar in bowl on high speed for 3 to 5 mins until pale.

Add eggs, one at a time, beating well after each addition. Beat in vanilla, flour and milk until just combined. Fold through grated apples.

Divide mixture among basins. Level with spoon and tap on bench to settle mixture. Place on baking tray and bake for 25 to 30 mins.

Make sauce While puds are baking, place brown sugar and golden syrup in saucepan over medium heat. Bring to simmer and cook for 3 mins
or until sugar has dissolved, stirring occasionally. Add vanilla and cream and cook for a further 1 to 2 mins.

Serve Turn puddings onto plates. Drizzle sauce over top and serve with cream or ice-cream.