This Apple Sponge Eve's Pudding is a delicious Traditional British Apple Sponge Dessert. Often made with Bramley Apples. Dessert Apples will work just as well. With no need for additional sugar.
Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8β x 14cm/5.5β x 6cm/2.5β deep.
Preheat the oven to 170 deg fan assisted.
Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
Pour the stewed apples into the prepared dish.
In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
Pour the cake batter evenly over the top of the stewed apples.
Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.
You don't need to peel the apples before stewing if you don't want to. I chose to peel mine because not everyone likes to find apple skins in their pudding. But you do need to core out the centre and remove any pips.
Can I Freeze Stewed Apples?
Stewed apples will freeze really well in suitable containers for several months. Thaw out thoroughly before making this Apple Sponge pudding.
Alternative Fruits
You can use this recipe with alternate fruits such as Plums or Rhubarb. Eventually, it'll become a pudding staple that you can rustle up in such a short time.
Keyword Apple Sponge, Stewed Apple, Vanilla Sponge