Apple pudding

Quarter, peel and core the apples and cut each quarter into 3 slices. Place in a pan with the light brown sugar, lemon rind and juice.
Heat gently, then cook for 5 minutes until the apples are starting to soften.
Remove from the pan with a slotted spoon, then boil the sauce until reduced and thickened.
Pour the sauce over the apples. Mix in the yoghurt.
Measure the soft brown sugar, butter and syrup into a small pan. Heat gently, until the butter has melted, then cool slightly.
Mix the flour, baking powder, oats and cinnamon in a mixing bowl. Make a well in the centre and pour in the melted mixture and eggs, stirring thoroughly to make a smooth batter. Allow to cool.
Spread two thirds of the mixture evenly over the base and up the sides of a buttered 1,5 litre ovenproof bowl.
Fill with the apple mixture. Spread the remaining flour mixture over the top.
Cover with foil and steam for 2 hours or cook in the microwave on medium for about 30 minutes. Stand for 15 minutes.
Allow it to cool in the basin for 10 minutes, then turn out and serve with the custard, which may be served hot or cold.