Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
2 large cooking apples (about 450 g/1lb total weight), peeled, cored and cut into roughly 2cm (3/4in) dice
125 g (41/2oz) self-raising flour
1/4 tsp salt
200 g (7oz) brown sugar, plus 2 tbsp for sprinkling
100 g (31/2oz) butter, melted
1 tsp vanilla extract
200 ml (7fl oz) milk
2 tblsp golden syrup
150 ml (5fl oz) boiling water
20 x 30cm (8 x 12in) ovenproof dish
Preheat the oven to 180°C (350°F), Gas mark 4.
Place the apple pieces in the bottom of the ovenproof dish, spreading them out to form an even layer.
Sift the flour and salt into a large bowl and mix in half the sugar. In another bowl, mix together the melted butter, vanilla extract, egg and milk.
Pour the wet ingredients into the dry ones, then whisk briefly to bring everything together. Pour the mixture into the dish, distributing it evenly over the apples.
Next, place the golden syrup in a saucepan with the boiling water and remaining sugar. Bring to the boil, stirring to dissolve the sugar, then pour this over the mixture in the dish, spreading it in an even layer.
To finish, sprinkle over the 2 tablespoons of brown sugar, then place in the oven and bake for about 30 minutes or until the top of the pudding has a very light spring when you press it with your finger. This is best served warm with softly whipped cream or vanilla ice cream.