2 pounds cooking apples
2 tablespoons golden syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
6 ounces plain flour
Good pinch salt
2 teaspoons baking powder
4 ounces sugar
4 ounces unsalted butter, melted
Generous 1/4 pint milk

Peel, quarter and core the apples, then thinly slice them into a bowl. Add the syrup, cinnamon and nutmeg, and toss gently to coat the apple slices evenly. Spoon the mixture into a buttered 2-pint ovenproof, deep-sided dish.

Sift the flour, salt, and baking powder into a bowl and stir in the sugar. Make a well in the center and add the melted butter and the milk. Stir to make a smooth batter, then spread it evenly over the apple slices.

Bake in a preheated oven at 350 degrees for 40 to 45 minutes or until the sponge topping has risen and is browned. To serve, you can invert the pudding onto a dish or serve from the baking dish. It is, of course, highly improved with whipped cream in generous dollops.