3 cups (or 1 large can) chunky lightly stewed apple, not too wet
2 Tbsp Chelsea Soft Brown Sugar
1 tsp caramel essence (or vanilla)
3 eggs
3/4 cup Chelsea Caster Sugar
6 Tbsp self-raising flour, sifted
Chelsea Icing Sugar, to dust 

Preheat oven to 180°C. Thoroughly grease 4-6 individual ramekins. Place apples in ramekins, sprinkle with Chelsea Soft Brown Sugar and caramel essence, stirring to mix through. Beat eggs, adding Chelsea Caster Sugar slowly until thick and creamy. Gently fold in flour. Pour sponge mixture over apples. Bake for 30-35 minutes.
Dust with Chelsea Icing Sugar and serve with softly whipped cream. Peaches, plums, apricots or berries can be substituted in this versatile pudding and you can flavour it with cinnamon, vanilla essence or nutmeg.