Old School Golden Syrup, Apple and Sultana Pudding

This is the quintessential Kiwi pudding I remember from childhood. The golden syrup adds a distinctive flavour and along with the pops of sultanas and juicy apples, it calls out for big spoonfuls of ice cream and maybe a final drizzle of golden syrup to serve.

100 grams butter, very soft but not melted

1/3 cup caster sugar

1/3 cup golden syrup

2 teaspoons finely grated lemon zest

2 large eggs, lightly beaten

1½ cups plain flour

2 teaspoons baking powder

2 teaspoons ground ginger

½ cup sultanas

½ cup milk

1 teaspoon vanilla extract

1 medium apple, peeled, cored and thinly sliced

1 tablespoon raw sugar

EQUIPMENT: Lightly grease a 6-cup capacity oven-proof baking dish.

Preheat the oven to 160˚C fan bake.

Put the butter, sugar, golden syrup and lemon zest in a large bowl and mix until smooth. Whisk in the eggs until well combined.

Combine the flour, baking powder, ginger and the sultanas, tossing so they aren’t clumped together. Fold into the butter mixture along with the milk and vanilla extract then fold in the apples.

Tip into the baking dish and sprinkle with the raw sugar.

Bake for 25 minutes or until the centre of the pudding feels set when gently pressed. Serve hot with big dollops of softly whipped cream, ice cream or custard. SERVES 6