Instructions: Quarter peel and core the apples and cut each quarter into 3 slices.

Heat gently in a pan with the demerara sugar lemon rind and juice until the sugar dissolves then cook for 5 minutes until the apples start to soften.

Transfer apples to a bowl with a slotted spoon boil the sauce until reduced and thickened then pour over the apples.

Place the muscovado sugar butter and syrup in a small pan and heat gently until the butter melts then cool slightly.

Mix together the flour oats and cinnamon.

Make a well in the centre and pour in the melted butter mixture and eggs stirring thoroughly.

Spread two thirds of the mixture evenly over the base and sides of a buttered 1.5 litre pudding basin.

Fill with the apples and spread remaining oat mixture over the top.

Cover with greaseproof paper and foil (qv puddings info) and steam for 2 hours.

Cool in basin for 10 minutes then turn out and serve with custard.

A cinnamon scented crust with lemon scented apples spilling out needs nothing more than hot custard to go with it.

Serves 8

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