Apple Pudding

Ingredients
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk

Method
1.  Preheat oven to 190°C.
2.  Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3.  Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour.  Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4.  Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5.  Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).

Status
Cooked once - very nice too!