Apple Fudge pudding

Ingredients
75g Plain flour
1/2 teaspoon Baking powder
1/2 tablespoon caster sugar
25g Soft butter
1 small Egg 
1/2 teaspoon vanilla
Milk

Ingredients for the topping
1 Bramley Apple
35g Butter
90g light Muscovado sugar
1 teaspoon ground Cinnamon

Method for Sponge
1. Pre heat oven to 220oC/425oF/Gas7.
2. Grease the inside of the oven proof dish with soft butter.
3. Sift the flour, baking powder and sugar, then rub in butter with your fingertips.
4. Beat the egg with vanilla, add milk to make up to 65ml.
5. Add egg mixture to the flour and beat well.
6. Spoon into the oven proof dish (dish should be 1/3rd full).
7. Peel and core and thinly slice the apple. Arrange on top of the sponge mixture.

Method forTopping.
9. Melt the butter in a small pan, stir in the sugar and cinnamon. Cook for 2-3 minutes stirring all the time until sugar is dissolved. Pour this mixture over the apples.
10. Place dish onto a baking tray and bake in the pre heated oven for 20 minutes.
11. Serve whilst hot with cream and ice cream. This is a great pudding for a traditional Sunday lunch!