Step 1

Preheat the oven to 180°C/350°F/Gas Mark Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside.

Step 2

In a large bowl, add the flour, sugar, baking powder, and a pinch of salt.

Step 3

In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter.

Step 4

Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered.

Step 5

For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it’s making the pudding mixture watery– this is OK.

Step 6

Optional: Add a handful of nuts of your choice over the batter, if required.

Step 7

Bake for 40 minutes, or until the pudding is risen, and/or golden brown.

Step 8

Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself.

Step 9

Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.