In a large bowl mix the bramley apples with the sugar and lemon zest and juice. Pour into a buttered baking dish and set aside
Cream the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated.
Stir in the vanilla extract and then the mincemeat.
Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.
Finally stir in the milk.
Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and an inserted toothpicks comes out clean.
Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.
Bramley Apples - If you can’t get hold of Bramley Apples then any tart cooking apple will do the job.
Mincemeat - you can use any mincemeat but homemade tastes the most delicious
Baking Dish 25 x 19 x 6cm
Make Ahead - Bake the pudding a day or two before. Keep in the fridge. Cover loosely with foil then re-heat in the oven for 20-30 minutes just before serving.
How to Freeze - Cool in the baking dish then double wrap well in both cling film and tin foil before freezing. Defrost thoroughly the night before then re-heat in the oven for 20-30 minutes, covered loosely with foil.
Gluten-Free Version - The recipe is totally the same except instead of plain flour I use the following flours all whisked together: 55g sweet rice flour 40g oat flour 30g millet flour 25g almond flour The result is amazing and just as fluffy and deeply delicious as the original recipe.