Ingredients for Apple And Cinnamon Sponge Pudding
- 800g canned pie apples (drained)
- 1 teaspoon ground cinnamon
- 2 tablespoons + 1/2 cup (100g) granulated sugar
- 2 tablespoons water
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- Icing sugar, for dusting
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How to Make Apple And Cinnamon Sponge Pudding
- Preheat oven to 180°C (350°F).
- Grease a 2-litre ovenproof dish.
- In a large saucepan, combine 800g canned pie apples (drained), 1 teaspoon ground cinnamon, 2 tablespoons granulated sugar, and 2 tablespoons water. Bring to a boil over medium heat, then reduce heat and simmer, partially covered, for 8-10 minutes, or until apples are tender.
- Remove from heat and keep warm. (Important: The apple mixture must be hot when adding the sponge batter).
- While apples simmer, prepare the sponge: In a medium bowl, beat 4 large eggs with an electric mixer for 5 minutes, or until thick and pale. Gradually add 1/2 cup (100g) granulated sugar, beating well after each addition until dissolved. Beat in 1 teaspoon vanilla extract.
- Sift 1 1/2 cups (180g) all-purpose flour over the egg mixture. Gently fold in with a large spoon until just combined. Do not overmix.
- Spoon the hot apple mixture into the prepared dish. Pour the sponge batter evenly over the apples.
- Bake for 30-35 minutes, or until the sponge is golden brown, risen, and springs back when lightly touched.
- Dust with icing sugar and serve immediately with custard or ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
185g
Fat
4g
Carbs
21g
