My Nan’s simple Apple Sponge Pudding is the easiest Apple Pudding recipe you will ever make!
Since I was young one of my favourite winter desserts has been hot custard with freshly sliced apple. This simple dessert was a staple in our house during the winter months and was served without fail every Sunday after our roast lunch. When our bowls were first put in front of us, my sister and I would firstly argue over who had more pieces of apple before racing each other to see who could down their bowl first. Luckily we have much better manners (well I do at least) now that we have grown up, and I would be horrified if my boys played the same game – which I wouldn’t put past them!! This dessert is one we still enjoy regularly and the other week I thought I would try something a little different and turn one of my favourite childhood desserts into this Apple Sponge Pudding.
This Apple Sponge Pudding is one of my Nan’s recipes and is made using basic ingredients. I couldn’t help myself and just had to add a little cinnamon when stewing my apples, but you could certainly leave this out if you wanted to stick to the original recipe.
Tips for Making this Apple Sponge Pudding Recipe:
- The caster sugar can be omitted when cooking the stewed apples if you wish.
- You can also make these puddings in individual dishes, the baking time will be less.
- This pudding can be made a day in advance, simply store it in the fridge and then cover with foil before re-heating in the oven.
- You can use tinned apples for this recipe, I suggest draining the excess juice/fluid before adding them to your baking dish.
- If your apples are on the small side, add an extra one.
- This pudding is freezer friendly for up to one month.
You might also like to check out my Caramel Apple Pudding recipe too!
Apple Sponge Pudding
Equipment
- 20cm round pudding dish
Ingredients
- 2 tablespoons butter 40 grams - softened
- 4 tablespoons caster sugar 60 grams
- 1 egg
- 6 tablespoons self raising flour 90 grams
- pinch of salt
For the Stewed Apples
- 4 medium granny smith apples peeled, cored and chopped into quarters
- 1 tablespoon of caster sugar
- 1 teaspoon of cinnamon
Instructions
- Preheat your oven to 190 degrees and lightly grease a 20cm round oven proof dish.
- Slice the apples into quarters and place them into a medium saucepan and fill with water until they are almost covered. Add a teaspoon of cinnamon and heaped tablespoon of caster sugar to the water. Cook over a medium heat for approximately 6 - 8 minutes or until the apples have softened.
- Retain 2 tablespoons of the cooking liquid before draining the rest and set aside until needed.
- Place the softened butter, 4 tablespoons of caster sugar and the retained liquid from the apples into the bowl of an electric mixer and beat until well combined.
- Add the egg and mix well to combine before adding the self raising flour and a pinch of salt.
- Place the stewed apples over the base of the baking dish and spoon the cake mixture over the top.
- Place the pudding into the preheated oven and bake for 35 minutes or until the cake has cooked through when tested with a skewer.
- Carefully remove the pudding from the oven and allow it to cool slightly before serving.
Thermomix Instructions
- Preheat your oven to 190 degrees and lightly grease a 20cm round oven proof dish.
- Add 200 grams of water to your Thermomix bowl and add the apple quarters, cinnamon and caster sugar. Cook for 10 minutes, varoma temperature, speed 1 on REVERSE.
- Retain 2 tablespoons (40 grams) of the cooking liquid before draining the rest and set aside until needed. I find it easiest to pour the apples in the basket and let the fluid drain.
- Place the softened butter, caster sugar and the retained liquid from the apples into the Thermomix bowl and mix for 10 seconds, speed 4.
- Add the egg, self raising flour and a pinch of salt and mix for 10 seconds, speed 3 to combine.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 4 to combine.
- Place the stewed apples over the base of the baking dish and spoon the cake mixture over the top.
- Place the pudding into the preheated oven and bake for 35 minutes or until the cake has cooked through when tested with a skewer.
- Carefully remove the pudding from the oven and allow it to cool slightly before serving.
Notes
Nutrition
Enjoy!
You can find more simple recipes in my Family Dinners Made Easy Book – Also available in a Thermomix edition.
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Madeleine Fuchs
Thank you. I doubled the recipe and it came out delicious. I used boiling water from the cooking apples to make the cake. It was great to eat warm out of the oven on our first cool day of the winter.
Pauline
Very happy they look good, (have not tasted yet)
But i only had enough mixture for two ramekins!
My ramekins are 8 ounces/ 1 cup in size
Thanks
Pauline
Pauline
Looking forward to making this pudding.
I live in France and we have all purpose flour, will this work?
Lauren
Hi Pauline, All purpose flour will be fine, you will just need to add a teaspoon of baking powder 🙂
Pauline
Thank you. Also can I make ahead, reheat? Or hot custard is enough to warm the pudding?
Laura
Are your tablespoon measurements for 15ml or 20ml? I really want to make this recipe for dessert at Christmas.
Lauren
Hi Laura, the tablespoons I use are 20ml 🙂 Merry Christmas!
Linda
Wonderful website! Am making your Apple Sponge Pudding right now!
Dannielle@Zamamabakes
I love classics.
What fun childhood memories, don’t you just love how food can do that?!
Apple, sponge and custard are such a delicious, comforting combination.
Happy FFF’s lovely lady xx
Lauren
I sure do, it’s one of my favourite parts of baking – after the taste testing of course!
Jessica @ Sweetest Menu
Oooh I love any dessert with custard, this looks yum!
Lauren
Thanks Jess!
Sammie @ The Annoyed Thyroid
Oh yum! And just look at the golden custard! This is an oldie but a goodie!
Lauren
Custard makes everything better I think 🙂