Apple Sponge Pudding
I went for a drive to the Huon yesterday in search of apples, I love how you can buy them directly from the growers and they are tree ripened, rather than stored in a cool room for months like the supermarket ones. I found some beautiful red gala’s to take for my afternoon teas at work and some golden delicious for cooking sweets (cox’s orange pippins are great too but I couldn’t see any of those).
As a child I lived next door to my grandparents which was fantastic, especially in winter because we were frequently invited to dinner and that often included an apple sponge. They are supremely simple but anything with stewed fruit is a definite winner in my book.
You will need around 6 apples peeled, cored and sliced, add them to a saucepan with a little bit of water to cover the bottom of the pan, a little sprinkle of sugar (I mostly use raw caster sugar these days because it has a nice caramel-y flavour) some nutmeg and if you feel like it a knob of butter. Stew until half cooked and then transfer them to a pie or pudding dish.
Preheat the oven to 160c. To make the sponge: cream 2 tablespoons of butter with two tablespoons of sugar, add an egg and some vanilla extract and beat well until combined. Stir in 60ml of water and fold in ¾ cup sifted self-raising flour until well combined. Dollop the sponge mix on top of the fruit and bake for around 30-40 minutes until golden.
Serve with cream or ice cream while it’s hot.