Simon Rimmer served up a delicious caramel apple sponge self saucing pudding with brandy on Sunday Brunch.
The ingredients are: 50g of butter, 500g cooking apples plus 500g eating apples, peeled and chopped (not too small), 40g each of caster sugar and light soft brown sugar, 50ml of brandy and juice of 1 orange.
For the Wet ingredients: 1 egg, tsp of vanilla paste or extract, 125ml of buttermilk or yoghurt, 85g of light soft brown sugar, 85g of caster sugar, zest of 1 orange, tsp of ground ginger.
To finish: 1 tbsp of cornflour, 90g of golden syrup and 350ml of boiling water.
To Serve: clotted cream or vanilla ice cream.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.