Preheat your oven to 180°C (fan-forced) and lightly grease a 25cm wide baking dish.

Thinly slice the apples (approximately 5mm thick) and place in the bottom of the dish.

In the bowl of an electric mixer, add the self raising flour, caster sugar, vanilla extract, milk, melted butter and eggs. Mix on a low speed for 30 seconds before increasing the speed to medium and beat for approximately 2 minutes or until the mixture is pale.

In the meantime, place the water, brown sugar and golden syrup into a small saucepan and stir regularly for 2 - 3 minutes or until the sugar has dissolved. Increase the heat slightly and let the mixture come to the boil (without stirring) and cook for a further 2 minutes.

Pour the batter over the top of the sliced apples and pour approximately half of the sugar syrup over the top. Keep the remaining syrup.

Place the pudding into the oven to bake for 40 - 45 minutes or until the top of the pudding is golden brown and the sponge is almost cooked through when tested with a skewer.

Drizzle approximately half of the remaining syrup over the pudding and allow it to sit for 5 minutes before cutting into pieces and serving with a little sifted icing sugar, ice-cream and the remaining syrup.