Somerset Apple Pudding Cake Recipes

SOMERSET APPLE CAKE - WEST COUNTRY, ENGLAND

Steps:

• Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).
• Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
• Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.
• When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.

SOMERSET APPLE PUDDING CAKE

Steps:

• Melt the butter.
• Add the flour and caster sugar and mix to a paste, adding the two eggs to make the mixture slacker.
• Put half the mixture in a lightly greased rectangular pan, and flatten it.
• Arrange half the sliced apples on top and sprinkle with brown sugar and cinnamon to taste. Add the remaining apples and, again, sprinkle with brown sugar and cinnamon.
• Spread the remaining paste on top of the apples. Don't worry if they are not all covered - it really doesn't matter.
• Sprinkle top with demerara sugar.
• Put in oven (190°C)and bake until top is golden (about 45 minutes).
• Remove from oven and eat warm or cold with cream, custard or ice cream.

SOMERSET POMONA, APPLE & ALMOND CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.
• Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.
• Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it's browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.
• Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it's made, or warmed through the next.

TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE

Steps:

• Preheat oven to 180°C/360°F or Gas mark 4.
• Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
• Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
• Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
• Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
• Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
• Sprinkle over with the demerara sugar.
• Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
• Leave to cool slightly for 10 minutes & then cut into squares or bars.
• Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
• If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
• It can also be microwaved too, for a future hot pudding!

APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.