Apple Sponge Pudding.

5 from 6 votes

Apple Sponge Pudding or Eve's Pudding as it is sometimes called is a combination of comforting stewed apples with a topping of vanilla flavoured sponge. Will keep for a few days if kept in the fridge. Serve with fresh custard or ice cream.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, Pudding

Cuisine: British

Keyword: Apple Sponge, Sponge Pudding, Stewed Apples

Servings:

Calories: 267kcal

Author: Lynn

Equipment

1 Pie Tin Measuring approx 8" x 10"

Ingredients

800 grams Large dessert Apples approx 5 - 9 apples depending on their size.
Zest and juice of half a lemon
120 g butter softened
120 g light brown sugar
2 medium eggs Lightly Beaten
¼ teaspoons Vanilla extract plus extra to add to the stewed apples.
120 g self raising flour If using plain flour add 1 teaspoon Baking Powder
1 tablespoon Demerara Sugar for the topping before baking.

Instructions

Preheat the oven to 170 deg fan assisted. Have ready a pudding dish measuring approx 8” x 10”.
Core the apples and slice them into chunks, no need to peel them, apple skins are good roughage and there is no additional food waste. Add the lemon zest and juice to help prevent the apples from turning brown.
800 grams Large dessert Apples, Zest and juice of half a lemon
If you wish, gently stew the apples in the pie dish, in the oven, with 3 tablespoons of water for about 10 to 15 mins to soften a little. Cover the dish with a sheet of foil to help keep the steam in and prevent the apples from burning. Alternatively, you can stew them for a few moments in a large pan until slightly softened. TIP: You can omit to stew the apple if you want them to have a firm bite.
With the stewed apples in the prepared dish, allow them to cool a little while you make the sponge topping. Add a few drops of Vanilla Extract for flavour. Mix well to distribute the Vanilla Flavour through the apples.
In a separate bowl, and using a hand mixer, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
120 g butter, 120 g light brown sugar
Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Mix until well combined.
2 medium eggs
Add the ¼ teaspoon of vanilla extract and the remaining flour. Mix until well combined.
¼ teaspoons Vanilla extract, 120 g self raising flour
Add dollops of the sponge cake batter over the top of the stewed apples spreading as evenly as possible. Skatter the top with Demarara Sugar for extra crunch. NOTE: This is a rustic Apple Sponge Dessert with a thin layer of sponge, don’t worry too much about covering all the apples.
1 tablespoon Demerara Sugar
Bake in the centre of the oven for 35 - 40 mins. Or until baked. Testing the sponge with a cake skewer until it comes out clean.

Notes

Baker's Tips and Notes.

Tip 1: If using Plain flour add 1 teaspoon of Baking Powder and sieve together.
TIP 2: You can omit stewing the apples if you want them to have a firm bite.
Tip 3: Depending on the season, try using different fruits such as Plums, Rhubarb, Blackberries and other soft fruits. Make this recipe your own with a mix of fruits.

Notes:

Serve while still warm on its own or with fresh custard or ice cream. Will keep in the fridge for a few days, bring back to room temperature before serving, or warm in the oven for a few minutes to soften the sponge topping.
You don't need to peel the apples before stewing, it's nice and nutritious to leave the skins on. Simply remove the pips and core. Less food waste too.
This dessert can be eaten cold, or simply reheat in a moderate oven for a few minutes.
You can freeze it once it has cooled completely.
Stewed apples will freeze really well for several months. Thaw out thoroughly before using or cook gently in a suitable pan.

Nutrition