You’ll find this recipe for Apple Sponge Eve’s Pudding, which is a Traditional British Apple Dessert, is a natural progression from making the Victoria Sponge cake. It uses the same basic ingredients and method when it comes to making the sponge. But with the addition of a layer of stewed Apples, which is then topped with the buttery sponge.
No need for sugar if using dessert apples.
Dessert Apples work best as you’re not introducing any additional sugar. If you choose a variety such as Bramley, you may want to add just a small amount of sugar to taste. Although you may find enough sweetness in the sponge and any custard or cream that you serve with it.
Add different fruits
You can use this recipe with alternate fruits. Eventually it’ll become a pudding staple that you can rustle up in such a short time. Cinnamon goes really well with Apples. So if you have this spice or perhaps some mixed spice such as Speculaas in your cupboard. Add about half a teaspoon, or to taste, to the apples and give them a good stir to ensure all the flavours are mixed together. You can make your own mixed spice or speculaas recipe.
This pudding keeps well for a few days. I have a set of the Joseph and Joseph oven proof dishes which also have a suitable storing lid.
You may also like to try this Date Sultana and Coffee pudding that uses the same pudding dish.
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Apple Sponge Pudding Eve's Pudding
- 3 large dessert Apples approx. 500g of weight
- 115 g butter softened
- 115 g caster sugar
- 2 medium eggs
- ¼ teaspoon Vanilla extract
- 115 g self raising flour
- If you wish, butter the sides and base of a medium sized oven proof dish measuring approx. 20cm/8” x 14cm/5.5” x 6cm/2.5” deep. On this occasion I forgot, but the recipe came out fine.
- 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.
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