Ingredients:

3 large Granny Smith apples; peeled, cored, thinly sliced
2 cups self-raising flour
2 tsp ground cinnamon
2/3 cup brown sugar
1 cup vanilla custard
1/3 cup milk
50g butter; melted, cooled
1/4 cup golden syrup
1 cup boiling water
1/2 cup caster sugar
1 1/2 cups custard, extra

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Method:

1. Preheat oven to 180C (conventional) or 160C (fan-forced).

2. Place apple in a microwave-safe bowl. Cover loosely with plastic wrap. Microwave on high (100%) for 3 minutes or until softened. Drain.  

3. Combine flour, cinnamon and half the brown sugar in a large bowl. Make a well. 

4. Add custard, milk, butter and golden syrup. Mix well to combine. 

5. Spoon half the batter into a 5cm-deep, 16cm x 23cm baking pan, spreading to level.

6. Arrange half the apple slices in rows, slightly overlapping, on top of the batter. Top with remaining batter, spreading to level. Arrange remaining apple slices on top. Place pan on a baking tray.

7. Combine boiling water and remaining brown sugar in a jug. Carefully pour the mixture, over the back of a large spoon, over the apple layer. 

8. Bake for 45 to 50 minutes or until pudding springs back when lightly touched and sauce has bubbled up around edges of pan.

9. Meanwhile, 10 minutes before the end of cooking time, place caster sugar and 1/2 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil for 6 to 8 minutes or until mixture turns a dark golden colour. Remove from heat. Stand for 20 seconds to allow bubbles to subside. 

10. Carefully pour hot toffee over hot pudding. Stand pudding for 2 minutes to allow toffee to set.

11. Serve the pudding immediately with extra vanilla custard.