Mmmmm .... each sweet, moist mouthful of this Caramel Apple Sponge is a delight !
A close-up of this tasty pudding - would you like a bite ?!This is one of my Mum’s recipes which has been passed around the family. It’s a moist, sweet sponge pudding and is just perfect for a cold Winter’s day – or night ! I mostly make this pudding with apples, but have also made it with (tinned) pears before and it is just as tasty.
Sponge puddings like this (especially when they’re served with custard) remind me of the puddings we used to eat at boarding school … which I really didn’t enjoy much at all (boarding school that is, not the puddings !) … so I can’t say I have fond memories flooding back to me when I eat this (as I do with most food I eat – ha !) – but it is a great pudding and just the thing for those of us on this side of the world who will soon be entering our cold Winter months …..
(To convert the recipe measurements to ones which suit you, you can scroll to the bottom of this page and click on the ‘Conversion Calculator’.)
Sponge puddings like this (especially when they’re served with custard) remind me of the puddings we used to eat at boarding school … which I really didn’t enjoy much at all (boarding school that is, not the puddings !) … so I can’t say I have fond memories flooding back to me when I eat this (as I do with most food I eat – ha !) – but it is a great pudding and just the thing for those of us on this side of the world who will soon be entering our cold Winter months …..
(To convert the recipe measurements to ones which suit you, you can scroll to the bottom of this page and click on the ‘Conversion Calculator’.)
Caramel Apple Sponge Pudding
Sponge:
50 gm Butter (or Margarine)
150 gm Castor Sugar (very fine sugar – as fine as salt)
2 Eggs, beaten
100 ml Milk
150 gm Self Raising Flour
Pinch of Salt
420 gm tin Pie Apples, drained
Caramel Sauce:
125 ml Cream
100 gm Brown Sugar
50 gm Butter (or Margarine)
5 ml Caramel Essence
Cream the butter (or margarine) and sugar together until creamy. Add the beaten eggs and milk to this, and then sift in the self raising flour and salt. Beat well. Pour into a lightly greased round ovenproof dish (approx 20 cm/8 inches in diameter). Now take the pie apples and press into the batter (I use the back of a spoon for this) – most of the pieces will be covered by the batter and some may only be partially covered, but this is fine. Bake (uncovered) at 180’C/350’F/Gas Mark 4 for 45 mins to an hour.
Place the cream, brown sugar and butter into a saucepan and melt over a low heat, stirring to blend. Bring to the boil, remove from the heat, stir in the caramel essence and then pour the mixture over the pudding as it comes out of the oven.
Serve with hot custard or whipped cream.
Sponge:
50 gm Butter (or Margarine)
150 gm Castor Sugar (very fine sugar – as fine as salt)
2 Eggs, beaten
100 ml Milk
150 gm Self Raising Flour
Pinch of Salt
420 gm tin Pie Apples, drained
Caramel Sauce:
125 ml Cream
100 gm Brown Sugar
50 gm Butter (or Margarine)
5 ml Caramel Essence
Cream the butter (or margarine) and sugar together until creamy. Add the beaten eggs and milk to this, and then sift in the self raising flour and salt. Beat well. Pour into a lightly greased round ovenproof dish (approx 20 cm/8 inches in diameter). Now take the pie apples and press into the batter (I use the back of a spoon for this) – most of the pieces will be covered by the batter and some may only be partially covered, but this is fine. Bake (uncovered) at 180’C/350’F/Gas Mark 4 for 45 mins to an hour.
Place the cream, brown sugar and butter into a saucepan and melt over a low heat, stirring to blend. Bring to the boil, remove from the heat, stir in the caramel essence and then pour the mixture over the pudding as it comes out of the oven.
Serve with hot custard or whipped cream.
