Crusted Butterscotch Apple Sponge:

Ingredients:
3 cups (or 1 large can) chunky lightly stewed apple, not too wet
2 tbsp Chelsea Soft Brown Sugar
1 tsp caramel essence (or vanilla)
3 eggs
3/4 cup Chelsea Caster Sugar
6 tbsp self-raising flour, sifted

Method:

(makes 4-6 servings) Preheat oven to 180ºC.

Thoroughly grease a 21cm square 6cm deep oven dish or 4-6 individual ramekins.

Place apples in dish or ramekins, sprinkle with brown sugar and caramel essence,

stirring to mix through. Beat eggs, adding caster sugar slowly until thick and creamy.

Gently fold in flour. Pour sponge mixture over apples.

Bake for 45-55 mins at 180°C for the large dish and approximately 30-35 mins

for individual ramekins.

Dust with icing sugar and serve with softly whipped cream.

Peaches, plums, apricots or berries can be substituted in this versatile pudding

and you can flavour it with cinnamon, vanilla essence or nutmeg.