Collect together your equipment (see Recipe Notes below) and ingredients.

Peel, core and chop the apples. (500g is the prepared weight.)

Cook in a saucepan over a medium heat with 75g sugar and water.

Cook until softened and cooked to your liking - we prefer our apples quite soft amd mushy. If you prefer chunkier apples, cook for less time. It should take between 5 and 15 minutes, depending on the size of the apple cubes and the consistency you are looking for. Taste half way through cooking and add more sugar if it is not sweet enough; remember it will be covered in a sweet topping. Stir from time to time.

Tip into a greased baking dish and level the surface. Leave to cool whilst you make the sponge topping.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

Collect together your equipment (see Recipe Notes below) and ingredients.

Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)

Add all the remaining ingredients to the butter and whisk thoroughly with an electric whisk until just combined. This should take around 45 seconds to 1 minute, and no more.

Spread the cake batter over the apple and level the surface. Scatter over the flaked almonds and bake in the centre of the oven for 30 – 35 minutes or until the sponge is cooked. It is cooked when:

– the centre feels springy when lightly touched with your finger and no imprint remains

– a toothpick inserted into the centre of the cake comes out clean

Check the pudding after 20 minutes - if it is becoming too brown on the top, loosely lay a piece of foil over the top of the pudding.

Serve hot or warm with custard, ice cream and/or fresh cream.