Chilled Apple Pudding with Hot Calvados Caramel Sauce

1. Pre heat oven to 190c/375f/gas mark 5. Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until breaking down into a puree. Cool slightly.
2. Grease a loaf tin and set aside (grease with butter). Place the apple puree into a bowl, remove the vanilla pod and beat in the butter. Add the eggs, then finally the sifted flour. Spoon the apple mix into the tin and cover with a little foil. Half fill a roasting tray with hot water and place the loaf tin in the centre.
3. Bake the pudding for 45 – 50 minutes or until set. Leave to cool in the tin, then chill for min of 6 hours or overnight.

For the Calvados Caramel Sauce

1. Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar. Add the calvados and flame.
2. To serve, slice the apple pudding and place on the plate. Scatter apple slices over one edge
3. Drizzle hot calvados sauce around the outsides of the slice.