25g unsalted butter, chopped, plus extra 50g, melted
750g Pink Lady apples, cored, peeled, diced
1 cup brown sugar
1 free-range egg
3/4 cup self-raising flour
80ml boiling water
1/4 cup golden syrup
Icing sugar to dust
Vanilla ice-cream to serve
Caramel topping, to serve
Pre-heat oven to 180 degrees Celsius fan-forced (200 degrees Celsius conventional). Put butter in a small saucepan over medium heat. Add diced apple and 1/4 cup of the sugar and cook covered with a lid, stirring occassionally, for 8 minutes or until apples are caramelised.
Spoon into a 1L 30x18cm shallow oval baking dish, on top of an oven tray.
Put extra butter and 1/4 cup of the remaining sugar in a large bowl. Whisk until combined. Add egg and milk and whisk again.
Sift in flour then gently stir until combined.
Dollop batter over apples and smooth surface. In a jug, stir boiling water, golden syrup and remaining 1/2 cup brown sugar until combined, then gently pour over back of large spoon onto batter. Bake for 25 minutes or until cake top is golden. Set aside for 10 minutes, then dust with icing sugar. Serve with ice-cream and topping.
For a chocolate twist, add 2 Tbsp cocoa powder to batter when adding the flour. Serve with chocolate topping.