Apple and sultana sponge pudding

    Apple and sultana sponge pudding

    86saves
    1hr5min


    47 people made this

    About this recipe: This is my first recipe that I've posted. As the title suggests. Its an apple and sultana sponge pudding. A bit on the lines of an eves pudding. It's quick, easy and beautiful served with custard, cream or ice cream. Or just enjoy on its own. Your choice.

    Ingredients
    Serves: 4 

    • For the sponge
    • 2 medium eggs
    • self raising flour
    • caster sugar
    • unsalted butter or margarine
    • 1/2 teaspoon vanilla essence
    • For the fruit filling
    • 6 medium apples
    • 2 tablespoons sultanas
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon soft brown sugar

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:20min cooling  ›  Ready in:1hr5min 

      For the Fruit filling:

    1. Peel, core and chop your apples into 2cm cubes.
    2. Combine the chopped apple, sultanas, nutmeg, cinnamon and brown sugar in a pan and mix well until all the spice and sugar coats the apple and sultanas. Simmer over a medium heat until the apples begin to soften and the sultanas look soft and plump.
    3. Transfer your fruit mix to a 8-9" oven dish (I use a glass one and don't need to grease it but you'll know whether you need to or not with your own oven dish).
    4. For the sponge:

    5. Weigh your two medium eggs, and however much these weigh you will need to repeat that exact weight with the flour, sugar and butter (eg If the eggs weigh 119g you will need 119g each of flour, butter and sugar).
    6. Cream together your butter and sugar until the colour becomes pale and the mixture looks fluffy.
    7. Add your two eggs and vanilla. Which these together until everything is mixed well (at this stage you cannot over whisk).
    8. Now add the flour (this is the stage where you should keep mixing to a minimum). Fold in the flour rather than mix and once the flour is combined with the other ingredients stop mixing.
    9. Pour the sponge mix on top of your cooled fruit mixture. Spread out to the edges.
    10. Place your oven dish on a baking tray and put in a 180 C / Gas 4, pre-heated oven. Bake until the sponge is cooked (test using a skewer).
    11. Once cooked, allow to cool for 20 minutes. Run a knife around the edge of the bowl to ensure the sponge is not stuck to the sides. Put a plate on top and turn the whole thing upside down onto the plate. Enjoy with custard, cream or ice cream or on its own.

    Tip

    This recipe is versatile. You can use any fruit you like. I use gala apples but use which ever you like. Rather than making one bog one you could also share the ingredients among smaller, individual dishes.

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    Reviews (4)

    davedadruid
    2

    Loved the simple technique with the weighting of the sponge ingredients. Also exchanged sultanas with dried blueberries and have to say we were really pleased with this pud. even the kids wanted seconds.......... - 04 Feb 2013

    by
    1

    - 23 Jan 2013

    Millea
    by
    0

    Great recipe. Never done the weighing of eggs and then matching the other ingredients in weight. Works well - sponge was great. I used tinned apricots and Granny Smith apples. Delicious! Thanks. - 09 Mar 2015

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