Apple Sponge Pudding Recipes

APPLE SPONGE PUDDING (SELF-SAUCING)

Steps:

• Pre-heat the oven to 180C° (356 F). Set aside a round, 23cm baking dish with at least 1.4L capacity.
• Add the peeled and cubed apples to a saucepan or frying pan, along with the butter, sugar and cinnamon.
• Cook, stirring over medium to high heat until the apples become slightly tender, the liquid reduces and the sugar caramelises the apples.
• Add the apples to the baking dish and set aside.

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.

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.

VANILLA APPLE SPONGE

Steps:

• Preheat oven to 180C/fan 160C/Gas 4.
• Grease a 30cm springform round cake tin, and line with greaseproof paper.
• Whisk the sugar and butter together until the mixture turns pale.
• Fold in the flour and the vanilla seeds.
• Mix in the eggs until you get a batter, then pour into the cake tin.
• Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.