This is another one of those family recipes passed down to us by my Ouma Ann, made even before her, by her mother. It was often served for dessert after Sunday lunch and the best treat was having cold squares of it in my lunchbox for school the next day. We created many happy memories when making this comforting pud, and I hope you will do the same!

Here’s what goes in:

• 3 tablespoons of butter
• 1 cup of sugar
• 3 eggs
• 1 and a quarter cups of flour
• 1 teaspoon of baking powder
• 1 and a quarter cups of milk
• 1 teaspoon of vanilla essence
• 1 tin of pie apples
• For the syrup:
• 1 cup of sugar
• 1 cup of cream

How to do it:

Pre-heat your oven to 180*. Cream the butter and sugar, and then add the eggs one by one, and continue to mix.  Add the dry ingredients, followed by the milk and the vanilla essence and combine. Gently fold in the apples. Transfer this to a greased round or rectangular ovenproof baking dish and bake at 180°C for 30-40 minutes. When the pudding is ready, it should have taken on a golden brown colour and to double check, use a skewer to test if it has cooked all the way through. While your pudding is baking, prepare the syrup.

In a small saucepan, bring the cream and sugar to the boil, just allowing the sugar to melt, but being careful to not let it boil over. As you take the pudding out of the oven, pour this hot syrup over the cake so that it seeps into the pudding.

Serve the pudding warm with ice-cream, pouring cream or custard.