Method

1. Place the apples in a deep oven proof dish, ideally a soufflé dish and sprinkle with the lemon juice and sugar.
2. Mix the steamed pudding mixture and spread it lightly over the fruit.
3. Bake for 1-1¼ hours, until the pudding has risen and is set.

Variations

• Use sliced rhubarb and add 1 Tbsp ground ginger to the batter with the flour.
• Sprinkle dried elderberry flowers or elderberry cordial on to a fruit-base of fresh gooseberries.
• Skin and slice peaches for the fruit.
• Add a few drops of rosewater to the sponge mixture and sprinkle on some flaked almonds before baking.
• Replace 2 Tbsp flour with 2 Tbsp flaked coconut in the pudding mixture.
• Use tropical fruits such as mango or papaya.
• Try dark soft fruits, such as blackberries and black currants with a light lemon pudding mixture.