Apple upside-down cakes

We spent all day at the allotment digging up the potatoes, so we needed a pudding for tea.

Makes 4 muffin-sized cakes. You'll need

1.5 apples, cored and sliced
a good knob of butter
1 tablespoon brown sugar

1/2 teaspoon cinnamon
1 egg
1/2 teaspoon baking powder
65g sugar
65g butter
65g flour

Stick the oven on at about 180 degrees C, and fish out a muffin tin.

Put the apples, knob of butter and brown sugar into a saucepan on a low heat, and cook for 4-5 minutes, until the apples are tender, and the butter and sugar has formed a golden sauce.

Grease the muffin tin, and then place the apples (and a small drizzle of the sauce) at the bottom of four of the holes. Keep the rest of the sauce!

In a food processor, blitz together the sugar and butter, until it's soft and fluffy. Add the egg, and whizz until it's incorporated. Add the baking powder, flour and cinnamon, and blitz again until it all comes together. My egg was on the small side, so I had to add a little extra milk to stop the sponge mixture from being too stiff.

Dollop the sponge mixture onto the apples, and bake in the oven for 15-20 minutes, until the sponge has gone golden brown. Leave in the tin for 5 minutes, loosen round the edges, and then turn upside down to turn out.

Drizzle over a little extra sauce, and serve with a little creme fraiche or ice cream. Perfect for Sunday tea!