With colder weather and darker evenings coming in all I want is comfort food.
This was one of my favourite desserts from school and is basically an apple sponge. Whatever you decide to call it, it’s delicious and even better with custard, or ice cream.
I’ve used eating apples, but you could use cooking apples if this what you have (just remember to add some extra sugar if the apples are very tart).
You can also use different fruit, like plums, pears, or rhubarb.
120 Grams Butter (plus extra for greasing the baking dish)
120 Grams Sugar
120 Grams Self Raising Flour
1/2 Tsp Vanilla Extract
6 Dessert Apples
Icing Sugar (optional)
- Peel and core the apples, and cut into 3-4cm cubes. Put in a pot with a splash of water and cook over a medium heat for 5-10 minutes until the apples start to soften. You can cook the apples for longer if you prefer, but I like them to still have a bit of texture. Allow to cool slightly
- Preheat your oven to 180 degrees (Celsius)
- In a large bowl, beat the butter and sugar together until it becomes light.
- Add the vanilla and one egg to the butter and sugar and continue mixing. Add a couple of spoonfuls of flour and the next egg and gradually add the rest of the flour while mix (this should stop the cake mix looking like it has curdled. If this happens don’t panic, just add a spoonful of flour and keep mixing
- Transfer the apples to an oven proof dish (about 1-1.5 litre dish should be fine). Drain off any excess liquid and top with the cake mix before spreading it evenly across the top of the apples
- Bake for 40 minutes, stick a skewer or toothpick in the middle of the pudding. If the skewer comes out clean the your pudding is ready, if not cook for a further 5 minutes and try again
- Allow to cool slightly, and dust with icing sugar if you’re feeling fancy
- Serves with custard or cream, or ice cream