This Apple Sponge Pudding is ideal for when apples are abundant in late summer and early Autum and you are looking for variations on other Apple Dessert Recipes to use your apples in the most delicious ways! This is a variation on Eve’s Pudding but is a little different and a bit sweet and gooey!
When summer and autumn brings a glut of apples, it is good to have some slightly different apple pudding recipes, that are also easy to do
It is very easy to make. In fact if you haven’t done this before, you may find the instructions slightly odd – but go with it – you won’t be disappointed. It is a bit like the Impossible Pie type recipe in that you are going to pour the syrup over the pudding – and it will emerge underneath as a caramel sauce!
Apples For Puddings
Cooking apples are best for puddings, notably the Bramley Apple – as they hold their shape well as well as having a good flavour but if you have a surplus of eating apples – try them out. Some varieties will go more mushy than others.
There are hundreds of apple varieties out there – and some people don’t know the name of the variety that they have in their garden – so the best way forward is just to try them! The level of sweetness will influence the quantity of sugar you may use. In this recipe the sugar is all in the sponge and and in the sauce.
When the sun is till shining, big apple puddings seem a bit too much but as the cooler days move in, this sort of dessert fills and warms and reminds you of the harvest months. Make a few and freeze them for colder days – it will taste like a ray of sunshine!
People still love the traditional puddings, especially in the winter such as Apple Crumble and Treacle Pudding and this is one more delicious pudding recipe to add to your repetoire!
Apple Sponge Pudding
- 140g / 5oz self-raising flour
- 85g/ 3oz butter, melted
- 1 teaspoon baking powder
- 100g / 3.5oz caster sugar
- 200ml milk
- 1 egg, beaten
- 2 bramley apples peeled, cored and chopped
- 140g / 5oz dark muscavado sugar
- 150ml boiling water
- Grease a large 2 litre baking dish
- Preheat the oven to 180 degrees C
- Put the caster sugar, flour and baking powder in a larged bowl
- In another bowl mix the egg, milk and butter
- Pour this into the dry ingredients and stir
- Place the apples in the base of the baking dish
- Pour the flour and milk mixture over the apples
- Pour the boiling water over the dark muscavado sugar and stir until smooth
- Pour over the top of the pudding
- Bake in the oven for 45 minutes
- Serve with ice cream or cream
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