Spiced Apple Pudding Recipe

150 g/5 oz unsalted (sweet) butter, plus extra for greasing

225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp mixed (apple-pie) spice

30 ml/2 tbsp chopped walnuts
450 g/1 lb cooking (tart) apples, sliced Cream, to serve

Method:

Beat together the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Sift the flour and spice over the surface and scatter the walnuts over. Fold in with a metal spoon. Turn into a buttered 20 cm/8 in deep loose-bottomed cake tin (pan). Cover with the apple slices. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1.5 hours or until risen and golden and a skewer inserted in the centre comes out clean. Carefully remove from the tin and serve warm with cream.