Apple And Cinnamon Sponge Pudding Recipes

APPLE SPONGE PUDDING

Steps:

• Preheat your oven to 190 degrees and lightly grease a 20cm round oven proof dish.
• Slice the apples into quarters and place them into a medium saucepan and fill with water until they are almost covered. Add a teaspoon of cinnamon and heaped tablespoon of caster sugar to the water. Cook over a medium heat for approximately 6 - 8 minutes or until the apples have softened.
• Retain 2 tablespoons of the cooking liquid before draining the rest and set aside until needed.
• Place the softened butter, 4 tablespoons of caster sugar and the retained liquid from the apples into the bowl of an electric mixer and beat until well combined.
• Add the egg and mix well to combine before adding the self raising flour and a pinch of salt.
• Place the stewed apples over the base of the baking dish and spoon the cake mixture over the top.
• Place the pudding into the preheated oven and bake for 35 minutes or until the cake has cooked through when tested with a skewer.
• Carefully remove the pudding from the oven and allow it to cool slightly before serving.

APPLE AND CINNAMON SPONGE PUDDING

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 2 litre (8 cup) ovenproof dish.
• Combine apple, cinnamon, 2 tablespoons sugar and 2 tablespoons water in a large saucepan over moderate heat and cover and bring to the boil and then reduce heat and simmer, partly covered, for 8 to 10 minutes or until just tender.
• Remove from heat and keep warm.
• Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale, gradually add 1/2 cup of sugar beating well after each addition until sugar is dissolved and then beat in vanilla.
• Sift flour over egg mixture and then using a large spoon, fold until just combined, take care not to over mix.
• Spoon HOT apple mix over base of prepared dish and then pour sponge batter over fruit mix.
• Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched.
• Dust with icing sugar and serve at once with custard or ice cream.

CARAMEL APPLE SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.

BAKED APPLE PUDDING

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.

APPLE AND CINNAMON CAKE

Steps:

• Preheat the oven to 200c/ gas 5
• Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
• Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
• Add the one egg and stir into the mixture. Add the other egg and stir all together. The mixture should be slight runny but still have a slight stiffness
• Add the cinnamon to the mix and stir well then add the peeled and chopped apple to the mix and stir together
• Put the mixture into the cake tin and place in the over for 30- 40 minuets until golden brown.
• Once cooked place onto a wire rack and leave to cool. Serve slightly warm for a better taste

CINNAMON APPLE PECAN PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.
• Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.