Method:
Preheat the oven to 200°C,. Brush a little of the melted butter inside 7-8 inch cake tin. Layer with greaseproof paper (also brushed with butter). Peel
the Bramley apple thinly and remove the core. Dice the flesh into small, even-sized pieces.
Place the flour in a bowl and make a well in the centre. Add the egg, sugar, butter and crème fraîche, then beat the mixture with a mixer or wooden
spoon until completely smooth. Stir in the chopped Bramley apples and mix evenly.
Spoon the mixture evenly into the greased basins and place on a baking sheet in the oven. Bake for 25.30 minutes, until the puddings are firm and golden
brown.
Cut the cake into 8 slices, (2 slices per serving.) Put on serving dish with vanilla and toffee ice cream.
About 500 kcal.