Roasted Apple and Malted Caramel Self-Saucing Pudding

Preheat the oven to 170°C fan bake.

Place the apples in a single layer on a lined baking sheet and cook for about 20 minutes or until just tender when pierced with a skewer. Cool.

Combine the flour, baking powder, spices and the brown sugar in a large bowl.

Whisk the butter, milk, egg and the vanilla together then pour on to the dry ingredients and stir to combine. Stir through the cooled apples then tip into the baking dish, spreading evenly.

Topping: Stir the sugar and cornflour together in a large jug then add the malt syrup, boiling water, butter, vanilla and salt and whisk until smooth.

Pour the mixture over the back of a large spoon, over the top of the pudding.

Bake for 30 minutes or until puffed and risen and the centre is firm to the touch. Dust with icing sugar and serve immediately with cream or ice cream.  

Pantry note: Malt syrup can be found in the nutritional aisle at supermarkets and health food stores. Look for one that has no sugar in the list of ingredients.