Preheat the oven to 350 degress F. Peel, quarter and core the apples, then thinly slice them into a bowl. Add the syrup, cinnamon and nutmeg, and toss gently to coat the apple slices evenly. Spoon the mixture into a buttered 2-pint (1 quart) ovenproof, deep-sided dish. Sift the flour, salt, and baking powder into a bowl and stir in the sugar. Make a well in the center and add the melted butter and the milk. Stir to make a smooth batter, then spread it evenly over the apple slices. Bake in the oven for 40 to 45 minutes or until the sponge topping has risen and is browned. To serve, you can invert the pudding onto a dish or serve from the baking dish. It is, of course, highly improved with cream in generous dollops.
Copyright 1999 Jennifer Patterson