2 granny smith apples, peeled, cored and cut into chunks
juice of half a lemon
.75 c water
.75 c sugar
.5 c flour
1 tspn baking powder
.25 c milk
icing sugar, for dusting
Preheat oven to 180°C.
Put fruit, lemon juice, water and .25 cup sugar in a pot. Cover and simmer until soft, about 10 minutes.
Beat eggs with remaining sugar until thick and pale.
Sift in flour and baking powder and fold in with the milk.
Pour hot fruit into 6 tea cups or ramekins or one large dish, top with sponge mixture and bake for about 30 minutes, until golden and springy to touch. Sprinkle with icing sugar and serve warm.