APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…
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
NIGEL SLATER'S PLUM CAKE RECIPE - BBC FOOD
This is a gorgeous, sweet and spicy plum cake– great as a pudding or with afternoon tea. If you’ve never tried making a cake, this would be a great place to start.
Provided by Nigel Slater
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 17
Steps:
- Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish.
- Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
- Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir in the muscovardo sugar. Set aside and allow to cool slightly.
- Halve the plums, or cut them into quarters if they are very large, and remove the stones.
- Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
- Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.
- Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes.
- Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.
- Serve the cake with a generous topping of the spicy plums and a dollop of cream.
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