80g blackcurrant jam

100g self-raising flour

50g butter, coarsely chopped

175g caster sugar

250 ml dry apple cider

Preheat oven to 200C. Butter a baking dish or skillet.

Peel, quarter and core the apples. Slice each quarter in half.

Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.

Apple cream

1 large bramley apple, peeled, cored and chopped

50g castor sugar

250ml double cream

Cook the apple and sugar until soft. Blend to a smooth puree and cool.

Whip the cream and fold in the apple.

Serve with the hot pudding.