AuthorEmily GrayCategoryDesserts, Emily\'s Kitchen & Bar, Vegetarian
Heat the oven to 180°C/gas mark 4.
Place the Bramley apple pieces in a saucepan, add 100ml water, then bring to the boil.
Cover, and cook for 5 minutes until the apples are very soft.
Beat the apples to a purée with a wooden spoon.
Add the sugar, and 50g of the golden syrup, bring to a simmer, then set aside to cool.
While you wait, grease the inside of a 1.3l pudding basin.
Spoon 2 tablespoons of the syrup into the bottom of the pudding basin.
Peel and core the eating apple, then slice half, and chop the rest.
Toss the apple in the lemon juice, then nestle the sliced apple into the golden syrup in the bottom of the basin.
Sift the flour, bicarbonate of soda, cinnamon, ginger, and a pinch of salt into a bowl.
Beat the egg into the saucy apples, then tip this, and the chopped apple into the bowl and stir until smooth. It will start to rise a little as you mix.
Quickly turn the batter into the basin, level the top, then bake for 40-45 minutes or until well risen and a skewer inserted into the centre comes out clean.
Cover with foil towards the end of cooking if the sponge browns too quickly.
Leave to rest for a few minutes, then turn out onto a plate.