This apple sponge pudding dessert recipe is for Eves pudding, which is a traditional apple dessert recipe. If looking for how to make a pudding, this apple sponge pudding recipe is ideal.
Ingredients – Serves 2
- 150 Bramley apples
- 50g granulated sugar
- ½ teaspoon lemon juice
- A touch of butter, for greasing
- 1 teaspoon cold water
For the sponge:
- 45g soft margarine
- 45g caster sugar
- 1 medium egg
- 45g self-raising flour
- A few drops vanilla extract, for flavour
Getting everything ready
- Lightly grease two 9cm ramekin dishes with a touch of butter. Sprinkle a little of the granulated sugar in the dishes to coat the inside.
- Peel, core and chop the apples into large dice and place them in a saucepan. Add the lemon juice, cold water and granulated sugar. Cover with cling film as soon as possible, as the apple will quickly discolour when peeled.
- Break the egg into a small jug and beat well with a fork.
- Pre-heat the oven to 175°C (Gas Mark 4).
- Remove the cling film and place the saucepan on the hob over a medium heat. Put on the lid and gently stew the apples for a few minutes until soft. When soft, drain off the excess liquid and mash the apple to a smooth purée using a wooden spoon.
- Divide the mashed apple between the prepared ramekins and allow to cool.
- Meanwhile, make the sponge topping. Place the soft margarine and caster sugar into a clean mixing bowl. Using a handheld electric whisk, whisk until light and fluffy (don’t forget to scrape down the sides of the bowl from time to time).
- Next, gradually add the beaten egg until all the egg has been incorporated and add a few drops of vanilla extract for extra flavour. Sift the flour into the bowl and fold in using a metal spoon.
- Spoon the sponge mixture evenly over the apple. Place the ramekins on a baking tray and put them in the pre-heated oven and bake for 20–25 minutes until the eves puddings are golden brown and the sponge is firm to touch.
- Remove the apple sponge pudding from the oven and serve hot with custard.
Apple sponge pudding – hints and tips
It is worth putting your ramekins onto a baking tray as the apple may bubble over the sides. The tray will catch any spillage and it is much easier to clean a tray than the bottom of an oven!