One of my mum's favourite puds so this is probably why I make it so often. It is also incredibly quick and easy to make. Basically a victoria sponge mixture on top of apples.
No recipe to write out for you - I expect you all know how to make a sponge mixture but for this I use the 4 oz of everything and two eggs. I tend to cook my apples first as I like a puree at the bottom but my mother used to just slice her cooking apples and layer them. Sugar on them as well. Up to you.
Cook in medium oven and do keep checking. As this amount of sponge mixture is usually split between two baking tins it takes longer to cook than you think with the middle bit last of all. Of course nothing to stop you dividing this and making two smaller puds.
So I made one last week when my friend Rosemary came for lunch and served it up with custard. Also had a few blackberries which I pureed and dribbled on top. MUST be custard, ice cream will not do. When writing about this decided to be posh and said I had made 'creme anglaise' though a typo ensured it ended up as 'crime anglaise'.......