I like to buy apples through autumn and winter, but invariably we end up with ones in the fruit bowl that are starting to go floury. I hate floury apples. Plus if there’s one thing worse than an overexaggeration, it’s floury apples.
What to do with them? Well there’s a gazillion and one things you can do with apples but lately I’ve been very enamoured with apple sponge pudding. The kind of pudding that has a layer of baked sponge/cake on top, and soft apples sitting on the bottom. I made one recently that had an additional component – caramel sauce – which coated the apples on the bottom.
It was pretty damn good. And so easy to make. The caramel sauce meant it was on the sweet side, but it could be baked without the sauce if desired. We ate scoops of the pudding with ice cream, which counteracted the sweetness a bit. Check check check it out:
- 6 large granny smith apples
- 250g plain flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 175g caster sugar
- 200 ml milk
- 150g butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 150g brown sugar
- 1/2 cup golden syrup
- 300ml water
- Preheat oven to 180°C.
- Peel and core the apples, then cut into wedges. Place into a large glass/ceramic baking dish. I used a big round one that is fairly tall – a shorter, wider would be be better, I think.
- sift together the flour, baking powder and cinnamon into a large mixing bowl. Add the caster sugar and mix to combine. Make a well in the centre and add the milk, melted butter, eggs and vanilla extract. Use an electric mixer to beat until the mixture becomes thick and pale.
- Spoon the batter over the apples and smooth the top out.
- In a small saucepan, combine the brown sugar, golden syrup and water. Stir over medium heat until the brown sugar has melted. Let it come to a boil and then remove from the heat.
- Pour the liquid directly over the batter.
- Bake the pudding for about 35 minutes or until the sponge layer is completely cooked (mine took about 50 minutes because it was in a tall dish).
- Serve with cream or ice cream.
Adapted from food.com