This gungy pudding cake is irresistible served warm, with cream, crème fraîche or Greek yoghurt.
For the topping, peel and core the apples, then slice them thinly and arrange in closely overlapping rows on top of the cake mixture. Melt the butter in a pan, stir in the sugar and cinnamon and spoon evenly over the apples. Bake in the centre of the oven for 25 minutes, until risen and browned.
© 1997 Josceline Dimbleby. All rights reserved.