Easy Eve's Pudding Recipe (Apple Sponge)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125 g Butter (softened)
- 125 g Golden Caster Sugar (Superfine sugar)
- 2 Eggs (large)
- 125 g Self-Raising Flour (Self-rising flour)
- 1 tsp Vanilla Extract
- 750 g Bramley Apples (cooking apples) (peeled, cored and chopped)
- 1 tbsp Lemon Juice
- 2 tbsp Water
- 3 tbsp Caster Sugar (Superfine sugar)
- 1 tsp Cinnamon
Method
- Preheat the oven to 180Β°C(160 Β°fan/ Gas 4/ 350Β°F) and lightly grease a 1.5-2 litre baking dish.
- Make the sponge by creaming together the butter and sugar until pale and fluffy using a wooden spoon.
- Beat in the eggs and vanilla extract.
- Fold in the flour until all of the ingredients are combined. Set aside whilst you stew the apples.
- Place the chopped apples, lemon juice and water in a large saucepan and cook on a medium heat for 7-8 minutes until the apples turn soft and mushy.
- Stir in the caster sugar and cinnamon, cook for 2 more minutes, then spoon the apples into the prepared baking dish.
- Top the apples with the vanilla sponge and bake in the oven for 30-35 minutes until the sponge is golden brown.