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
STICKY TOFFEE APPLE PUDDING RECIPE - BBC GOOD FOOD
Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream
Provided by Emma Lewis
Categories Dessert, Dinner, Treat
Total Time 1 hours
Cook Time 40 minutes
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
- For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
Nutrition Facts : Calories 452 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.26 milligram of sodium
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APPLE BREAD PUDDING RECIPE - GAIL SIMMONS | FOOD & WINE
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Reviews 5
Total Time 1 hours 45 minutes
- Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.
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Reviews 3.9
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Calories 261 calories per serving
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Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 294 calories per serving
- Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.
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Reviews 4
Total Time 01 hours 20 minutes
Category Dinner
Calories 465 calories per serving
- Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.
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