Apple & Pecan Pudding Cake — Belinda Jeffery

Ingredients

• 3 medium-sized (approx. 500g) Pink Lady, Sundowner, Lady William or Gala apples, peeled, quartered and cored
• 1 tablespoon caster sugar
• 2 cups (300g) plain flour
• 1 teaspoon salt
• 1 cup (220g) caster sugar, extra
• 150g cold unsalted butter, cut in little chunks
• 120g pecans, lightly roasted, and sliced crossways into small pieces
• ½ cup (110g) firmly packed soft brown, dark brown or rapadura sugar
• ½ teaspoon freshly grated nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ¾ cup (180ml) buttermilk or milk kefir, at room temperature
• 1 egg, lightly beaten
• 1½ teaspoons vanilla extract
• 1 tablespoon plain flour, extra