A delicious, filling, fruit pudding that the whole family will enjoy. The most popular apple variety used for cooking in Britain is the Bramley, which is juicy, firm and creamy and has a lovely sharp flavour. However, any firm variety of cooking apple can equally be used for this recipe.
The Bramley variety was first introduced by Mary Ann Brailsford from Southwell in Nottinghamshire. She planted an apple pip in the garden of her cottage as a young girl in 1809, which grew into a large tree that still stands to this day. The cottage was sold to Matthew Bramley, a local butcher, in 1846. The local people loved the apples so much he eventually agreed to the sale of cuttings from the tree to a local nurseryman, who then named the variety after him.
- 675 grams (1.5 lb) cooking apples
- 30 grams (1 oz) soft brown sugar (or white if not available)
- 1/2 teaspoon ground cinnamon
- 120 grams (4 oz) caster sugar
- 120 grams (4 oz) self raising flour
- 120 grams (4 oz) butter
- Two large eggs
How to Make Apple Sponge Pudding
- Cream the butter and caster sugar together.
- Break the eggs into a separate bowl and beat together, then gradually beat into the butter and sugar mixture.
- Sift the flour and fold into the mixture, then whisk to form a smooth lump free batter.
- Peel, core and slice the apples.
- Place the apple slices into a large buttered baking dish. Sprinkle with the soft brown sugar and ground cinnamon.
- Spoon the sponge mixture evenly over the top of the apple slices and bake in a preheated oven at 180°C (350°F, Gas Mark 4) for 35 minutes until the sponge is fully cooked and the top is golden brown.
Serve warm with fresh cream or with hot custard.
Other recipes to try: Apple Crumble | Blackberry and Apple Pie | Recipe Index