- Lemon Syrup
1 large lemon
1 tbsp golden syrup
225g self-raising flour
1 level tbsp baking powder
55g butter, cut into small pieces
450g cooking apples
1 tbsp demerara sugar
1/4 tsp cinnamon, nutmeg or allspice
Preheat the oven to 190C/375F/gas 5.
To make the lemon syrup, peel the lemon as thinly as possible and squeeze out the juice. Place the lemon rind, juice and all the other syrup ingredients into a pan and heat gently, stirring until the sugar is dissolved. Leave to stand until needed.
Sieve the flour and baking powder into a large mixing bowl and run in the butter until the mixture resembles breadcrumbs. Mix to a dough with the milk, then roll out onto a floured surface to about 20cm square, approximately 5mm thick.
Peel, core and chop the apples, then spread over the pastry. Sprinkle with the sugar and spice and roll up like a Swiss Roll.
Cut into 2.5 cm thick slices and arrange in a buttered 1.2l/2 pint ovenproof dish.
Remove the lemon rind from the syrup and pour over the pudding. Bake for about 30 minutes or until puffed up and golden.
Serve hot with cream, custard or ice-cream.
As you can see, the tips of the apple caught a little in the oven, but the rolls of dough did puff up and expand nicely. The lemony syrup reduced slightly to give an amazing sweet stickiness around the edge of the pudding, as well as a tart sauce below the doughy rolls. Absolutely lovely!