Apple Sponge Pudding Recipes

APPLE SPONGE EVE'S PUDDING

Steps:

• Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8" x 14cm/5.5" x 6cm/2.5" deep.
• Preheat the oven to 170 deg fan assisted.
• Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
• Pour the stewed apples into the prepared dish.
• In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
• Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
• Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
• Pour the cake batter evenly over the top of the stewed apples.
• Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.

APPLE SPONGE PUDDING

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
• Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
• Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
• Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
• Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
• Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

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.

STICKY TOFFEE APPLE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
• For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.