1/10 Photos of Apple and Cinnamon Sponge Pudding
1 hr 10 mins
From a mag I took a copy but forgot to note which mag. Times are in accordance with recipe directions. They recommend to use 1 x 800 grams of can pie apples (in place of granny smiths) and microwave on high for 2 minutes, then top with sponge mixture (fruit must be hot when topping with sponge, or sponge will not rise during cooking. Would also add cinnamon to canned apple if not already done so by the manufacturer. Serve with custard or ice-cream. IMPORTANT NOTE - prepare sponge mix while apple is cooking (apple mix needs to be hot).
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- 1Preheat oven to 180C (160C fan forced).
- 2Grease a 2 litre (8 cup) ovenproof dish.
- 3Combine apple, cinnamon, 2 tablespoons sugar and 2 tablespoons water in a large saucepan over moderate heat and cover and bring to the boil and then reduce heat and simmer, partly covered, for 8 to 10 minutes or until just tender.
- 4Remove from heat and keep warm.
- 5Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale, gradually add 1/2 cup of sugar beating well after each addition until sugar is dissolved and then beat in vanilla.
- 6Sift flour over egg mixture and then using a large spoon, fold until just combined, take care not to over mix.
- 7Spoon HOT apple mix over base of prepared dish and then pour sponge batter over fruit mix.
- 8Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched.
- 9Dust with icing sugar and serve at once with custard or ice cream.
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Nutritional Facts for Apple and Cinnamon Sponge Pudding
Serving Size: 1 (328 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 293.9
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.8 g
- Cholesterol 93.0 mg
- Sodium 214.8 mg
- Total Carbohydrate 64.9 g
- Dietary Fiber 6.2 g
- Sugars 46.2 g
- Protein 5.1 g