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Mother Eve's Apple Pudding with Rum Butter Sauce

This is comfort food at it's best....the pan may go missing if left unattended. The sauce is unreal and amazing by the spoonful as well. Take it uptown by making in individual 8 oz ramekins, that way everyone gets their own! Serve with vanilla ice cream.
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Apple Pudding:
4 (1 L) cups apples, peeled, sliced (about 4)
½ cup (125 mL) brown sugar loosely packed
1 lemon, washed, zest removed, reserved
½ cup (125 mL) butter room temperature
½ cup (125 mL) sugar
1 egg
¾ cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder

Buttery Rum Sauce
¼ cup (50 mL) butter
1 cup (250 mL) firmly packed brown sugar
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) water
¼ cup (50 mL) rum

Preheat oven to 350 F.  Grease an 8-inch baking pan.  In large bowl, combine apples, brown sugar, lemon zest; transfer to greased baking dish or ramekins.  Squeeze lemon juice over top, set aside.
In medium bowl, cream butter and sugar.  Beat in egg, then flour then baking powder. Drop batter by spoonful over apples, spread evenly (dough will be sticky) bake until golden, about 35-40 minutes.  Serve warm with Buttery Rum Sauce.

Buttery Rum Sauce:
In small saucepan, melt butter with sugar over low heat.  Add flour; cook stirring constantly until smooth.  Gradually add water, whisking constantly until thickened.  Remove from heat and stir in rum.  Serve hot over warm Apple Pudding or pour into jar and seal tightly and refrigerate until needed.