Austin's Best Apple (and Coconut) Pudding

A. made these himself today - yes, after thoroughly washing his little paws, he cut up all the apples, greased all the ramekins, added all the various ingredients that were measured out for him, spooned various mixtures into the ramekins and even broke 2 of the 3 eggs (despite the loud protests of "I do it! I do it!" I made him watch me break an egg into the mixing bowl. After which he had a turn. The first egg was heavily smacked in a quick dagger-like fashion onto our kitchen bench - the top half of the egg was totally shattered and the gooey contents had to be retrieved with my fingers. The second egg was cracked better but when it came to opening it up - he crushed the entire egg in his two hands. After a moment of surprise, he started to giggle at the sticky gooey mess on his hands as well as the myriad of eggshells in the mixing bowl).
I, of course, operated the electric mixer (but let him hold it at the same time at his insistence).

You will need:

• 3 cups stewed apples
• 1/4 cup caster sugar (the original recipe calls for 3/4 cup!!)
  
• 2 tbsp brown sugar
• 1/2 tsp vanilla or caramel essence (or in our case, coconut essence as our little chef had temporarily misplaced the vanilla essence)
• 3 eggs
• 6 tbsp self raising flour
• icing sugar for dusting
  

Preheat oven to 180 degrees.
Grease 4-6 individual ramekins (or 21 cm square 6 cm dish).
Combine apples, brown sugar and essence of your choice and then divide equally into the ramekins.
Beat eggs with an electric mixer and then add caster sugar slowly until the mixture is thick and creamy. Fold in flour (if you're using coconut essence, you could probably throw in some dessicated coconut at this point). Pour mixture over the apples.
Bake 30-35 minutes at 180 degrees (or 45-55 min for single baking dish).
The puddings should rise a little (like a souffle but not as high). Dust with a little icing sugar. Serve with whipped cream, ice cream or dollop (double) cream (our Favourite).
Pukka!