Syrup and apple sponge

COOKING TIME 1½ HOURS

SERVES 4–6

90g (3oz) unsalted butter, plus extra for greasing

240g (8½oz) self-raising flour, sifted

90g (3oz) caster sugar

Finely grated zest of ½ unwaxed lemon (juice to serve)

½ tsp ground cinnamon

1 egg, beaten

Milk, to mix

3 tbsp golden syrup, plus optional extra to serve

1 large cooking apple, peeled and cored

Custard, to serve

GREASE A 1.7-LITRE (3-pint) pudding basin. Put the butter and sifted flour in a mixing bowl and, using your fingertips, rub together until the texture is like fine crumbs, then stir in the sugar, lemon zest and cinnamon. Mix in the egg and enough milk to reach a soft dropping consistency.

POUR THE GOLDEN SYRUP into the bottom of the greased basin. Thinly slice the apple and arrange the slices fanned out in a circle on top of the syrup. Spoon in the sponge mixture, cover securely with a lid or foil and steam for 1½ hours. Turn out and serve with custard, or golden syrup melted with a little lemon juice.