Apple and Cinnamon Sponge Pudding is a delightful dessert that combines tender apples with a light, airy sponge. With the comforting warmth of cinnamon and a dusting of icing sugar, it’s the perfect treat to satisfy your sweet cravings. Let’s get to baking the scrumptious pudding.
For those looking to swap out some ingredients, feel free to use other apple varieties, though Granny Smith apples lend a delightful tartness. If you’re watching sugar intake, consider a sweetener alternative, but remember to adjust the quantities to your taste. Always check for allergies, especially with eggs and vanilla, and source the freshest apples for the best flavor.
Pudding & Mousse
Apple and Cinnamon Sponge Pudding Recipe
Ingredients
- 8 granny smith apples (peeled, cored and sliced)
- 1 cinnamon stick
- 2 tablespoons caster sugar
- 2 tablespoons water
- 1/2 cup caster sugar (extra)
- 3 eggs
- 1 teaspoon vanilla essence
- 2/3 cup self-raising flour
- icing sugar (to dust)
Instructions
- Preheat the oven to 180C (160C fan forced).
- Grease a 2 litre (8 cup) ovenproof dish thoroughly to prevent sticking.
- In a large saucepan over moderate heat, combine the sliced apples, cinnamon stick, 2 tablespoons of caster sugar, and 2 tablespoons of water. Cover and bring to a boil, then reduce the heat and simmer, partly covered, for about 8 to 10 minutes until the apples are just tender.
- Remove the apple mixture from heat and keep it warm while you prepare the sponge.
- Using an electric mixer, beat 3 eggs in a medium bowl for about 5 minutes until thick and pale. Gradually add 1/2 cup of caster sugar, beating well after each addition until the sugar has fully dissolved, and then mix in 1 teaspoon of vanilla essence.
- Sift 2/3 cup of self-raising flour over the egg mixture and gently fold it in using a large spoon, being careful not to overmix and lose that lovely airiness in the batter.
- Spoon the HOT apple mixture into the base of your prepared dish, making sure it’s evenly spread, then pour the sponge batter over the fruit mixture, covering it completely.
- Bake in the preheated oven for about 30 minutes or until the sponge is beautifully risen, golden, and springs back when lightly touched.
- Once done, dust with icing sugar and serve immediately with custard or ice cream for a truly indulgent experience.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: