Serves 4
80g butter
2 cups brown sugar
1 cup water
3 apples, cut into wedges
2 cups self-raising flour
1 tsp baking powder
1 tsp cinnamon
½ cup raw sugar, plus extra for sprinkling
150g chilled butter, chopped
1 cup buttermilk
1 tsp vanilla
clotted cream, to serve
Preheat oven to 200°C. Place butter, brown sugar, and water in a saucepan over high heat. Cook, stirring, for 3-4 minutes, until sugar dissolves. Set aside. Divide apples among four 2-cup-capacity pudding bowls and pour over caramel sauce.
Place flour, baking powder, cinnamon, and raw sugar in a bowl; mix to combine. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add buttermilk and vanilla; mix to combine. Spoon dumpling mixture over apples and sprinkle with extra raw sugar. Bake for 20-25 minutes, or until golden and cooked through. Serve with clotted cream.
