This traditional Devon recipe, courtesy of Tim Harris, is our answer to Chelsea buns, and I think is a lot tastier.
For the pudding:
225g self-raising flour
1 level tsp of baking powder
450g cooking apples, cored, peeled & either grated or cut into slivers
1tbsp demerara or caster sugar
½ tsp ground cinnamon
For the syrup:
grated zest and juice of one large lemon
1tbsp golden syrup or honey
1tsp butter plus extra to grease
110g caster sugar
Preheat the oven to 190C/gas mark 5. Butter a 1-litre baking dish or oven-proof frying pan. Heat the lemon zest, juice, syrup, butter, sugar and water in a small pan. Bring to a simmer, stirring until the sugar is dissolved; simmer for 5 minutes then leave while you make the pastry. Sift the flour and baking powder into a bowl, then rub in the butter then make into a ball of pastry with the milk. Turn the dough out on to a floured surface and roll into a 20cm square. Scatter the apples over it and sprinkle sugar and cinnamon on top. Roll up like a Swiss roll. Cut into seven thick slices with a sharp knife. Lay in the buttered baking dish. Pour the syrup over the top of the slices: it looks like quite a lot of liquid, but don‘t worry – the pastry absorbs it while cooking. Bake in the heated oven for 30 to 35 minutes until golden brown.
Tim Harris is The Devon Chef (07980 284122; www.devonchef.co.uk). As well as teaching cookery in your own kitchen (or in a self-catering cottage), he will cook for you so you can just sit back and enjoy your holiday.