apple flapjack pudding

675g eating apples 

50g demerara sugar 

grated rind and juice of I lemon 

150g dark muscovado sugar 

150g butter 

4 tbsp golden syrup 

100g self raising wholemeal flour 

225g rolled porridge oats 

2 tsp ground cinnamon 

2 eggs beaten 

Quarter peel and core the apples and cut each quarter into 3 slices. 

Heat gently in a pan with the demerara sugar lemon rind and juice until the sugar dissolves then cook for 5 minutes until the apples start to soften. 

Transfer apples to a bowl with a slotted spoon boil the sauce until reduced and thickened then pour over the apples. 

Place the muscovado sugar butter and syrup in a small pan and heat gently until the butter melts then cool slightly. 

Mix together the flour oats and cinnamon. 

Make a well in the centre and pour in the melted butter mixture and eggs stirring thoroughly. 

Spread two thirds of the mixture evenly over the base and sides of a buttered 1.5 litre pudding basin. 

Fill with the apples and spread remaining oat mixture over the top. 

Cover with greaseproof paper and foil (qv puddings  info) and steam for 2 hours. 

Cool in basin for 10 minutes then turn out and serve with custard. 

A cinnamon scented crust with lemon scented apples spilling out needs nothing more than hot custard to go with it. 

Serves 8