Magic pudding

I think one of the first cooking lessons every child should learn is the chocolate pudding I found in a Women's Weekly cookbook. You know the one, where you make a simple chocolate paste, pour boiling water over it, then cover and bake it until it resembles a cake on top. Then you dig in to find the treasure - a beautiful, rich chocolate sauce underneath. It's such a simple recipe, and this spiced apple and ginger pudding is just as easy. The difference here is they are individual puddings and you have to make sure the moulds are covered by greased foil so the tops don't dry out and crisp too much.

Butterscotch sauce is usually made with brown sugar, cream and a small amount of butter. This version uses white sugar that you caramelise with the butter, plus lemon juice that balances the sugar's sweetness and the richness of the cream.

I use this sauce for most of the puddings I make, especially sticky date pudding.

SPICED APPLE AND GINGER PUDDING

125g butter

150g plain flour, plus extra for dusting

1 tsp bicarbonate of soda

2 tbsp water

65g brown sugar

100g golden syrup

100g treacle

2 tsp ground ginger

1 tsp ground cinnamon

2 eggs

125g milk

2 pink lady apples, coarsely grated

Heat oven to 180 degrees. Melt 50 grams of butter and brush inside eight dariole moulds. Dust moulds with flour, tap out excess and set aside. Dissolve bicarb soda in water and set aside. Heat remaining butter, sugar, golden syrup, treacle, ginger and cinnamon in a saucepan until melted and smooth. Beat eggs and milk together in a separate bowl. Add bicarb soda water to golden syrup mix and stir well (it may foam a little). Pour both liquid mixes into flour, add grated apple and combine well. Pour into prepared moulds to three-quarters full, cover with butter-brushed foil and fold it over the top of the mould tightly. Place moulds in a deep baking tray, fill with boiling water

three-quarters up the side of the moulds. Bake for 30 minutes or until a skewer comes out clean. Serve with butterscotch sauce and clotted cream or creme fraiche.

Makes 8

BUTTERSCOTCH SAUCE

200g white sugar

70g butter

40ml lemon juice

250ml thickened cream

A pinch of sea salt

Heat sugar and butter gently in a heavy-based pot. When they have melted together, increase heat until mixture starts to boil. Have lemon juice and cream ready next to the pot. Stir mixture until it starts to caramelise; it will look split, which is fine. When caramel is a deep brown add lemon juice and stir; it will spit a lot. Add cream and salt, and stir until it comes together. Leave sauce on heat, bring to a simmer, then remove from heat and set aside until needed.

Serves 10

CLOTTED CREAM

600ml pure cream

Heat oven to 100 degrees. Pour cream into a small dish or pot and cover with a lid or aluminum foil. Cook in oven for 10-12 hours. The steady low heat makes the fat in the cream rise to the top. While warm, it is still liquid. Put it in the fridge to cool, which forms clotted cream.