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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECI…
Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!
Total Time 50 minutes
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
- Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
- Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
- Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
- Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
- Dust with icing sugar before serving. Delicious served hot with ice cream or custard.
Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre
CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE
Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread
Provided by Adam Bush
Categories Vegetarian
Total Time 40 minutes
Number Of Ingredients 9
Steps:
- Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
- Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
Nutrition Facts : Calories 146 calories, FatContent 4 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 8 grams fibre, ProteinContent 3 grams protein, SodiumContent 0 milligram of sodium
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