Apple And Cinnamon Sponge Pudding Recipe

Ingredients for Apple And Cinnamon Sponge Pudding

• Granny Smith Apples
• Cinnamon Stick
• Caster Sugar
• 2 tablespoons water
• 4 large eggs
• Vanilla Essence
• Self Raising Flour
• Icing sugar, to dust

How to Make Apple And Cinnamon Sponge Pudding

1. Preheat oven to 180°C (350°F).
2. Grease a 2-litre ovenproof dish.
3. 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.
4. Remove from heat and keep warm. (Important: The apple mixture must be hot when adding the sponge batter).
5. 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.
6. 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.
7. Spoon the hot apple mixture into the prepared dish. Pour the sponge batter evenly over the apples.
8. Bake for 30-35 minutes, or until the sponge is golden brown, risen, and springs back when lightly touched.
9. Dust with icing sugar and serve immediately with custard or ice cream.