This is another pudding that you can prepare in advance and just cook when you need it so works well when having friends over. Yes it uses a lot of sugar in the topping but not that much in the sponge mixture and you're not going to eat it every day and to be honest a small piece goes a long way.
Preheat the oven to 210 degrees (fan or 230 degrees non fan). Grease a shallow ovenproof baking dish (approx 11 inches).
Measure 175g self-raising flour, 1 level tbsp baking powder, 50g caster sugar, 50g soft butter, 1 large egg and grated rind of a lemon and 150ml milk or plain yoghurt into a bowl and beat until the mixture is soft and combined. Spread into the prepared dish.
Peel 3-4 apples and slice thinly. Arrange the slices over the mixture and then squeeze the lemon juice over the apples.
Brush the apples then with 50g melted butter then sprinkle over 175g sugar. It can now be covered and stored in the fridge overnight if you have prepared it in advance. Remove it from the fridge an hour before you want to cook it to bring it back to room temperature.
Bake in the pre-heated oven for about 35 minutes until the top has caramelised. Delicious with creme fraiche, ice cream or custard.
You can adapt the fruit to taste- even canned fruit such as apricot halves works well.