Apple Caramel Pudding

Pre-heat oven to 180 degrees Celsius.

Put butter in a small saucepan over medium heat. Add diced apple and 1/4 cup of the sugar and cook covered with a lid, stirring occasionally, for 8 minutes or until apples are caramelised (brown and a little soft).

Spoon into a shallow oval baking.

Put extra butter and 1/4 cup of the remaining sugar in a large bowl. Whisk until combined. Add egg and milk and whisk again.

Sift in flour then gently stir until combined

***For a chocolate twist, add 2 tbsp cocoa powder to batter when adding the flour.

Dollop batter over apples and smooth surface.

In a jug, stir boiling water, golden syrup and remaining 1/2 cup brown sugar until combined, then gently pour over back of large spoon onto batter. Bake for 25 minutes or until cake top is golden.

Set aside for 10 minutes, then dust with icing sugar.

Serve with ice-cream and caramel topping or cream. It's up to you.