Claire’s Apple Sponge
The perfect Autumnal dessert, Claire’s version of a traditional Eve’s pudding, inspired by Mary Berry’s Victoria Sponge recipe. Once you have tasted it you will never be satisfied with an apple pie or crumble again! Best served with lashings of custard, we recommend cradling the bowl while wrapped up in a cosy blanket on the couch.
Fits in an Ikea tin 20 x 30cm - Serves 12 large or 15 smaller.
For the Apple Base
1kg apples
100g granulated sugar
Juice of 1 lemon
Peel and core the apples, and cut in chunks.
Put the apple chunks in a pan over a low heat, with the sugar and lemon juice.
Stir regularly.
Take off the heat and cool once most of the apples have softened up and cooked.
Set the cooked apples aside to cool. Leave in the fridge for a few days, or freeze until you're ready to make the pudding.
For the Sponge:
4 free-range eggs
225g/8oz Caster sugar plus extra for dusting
225g/8oz self raising flour
2 tsp baking powder
225g/8oz butter at room temperature, plus extra to grease the tins
Preheat the oven to 180C.
Spread the cooked apple evenly over the bottom of your baking tin.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
Mix together until well combined - be careful not to over mix. The finished mixture should fall off a spoon easily.
Carefully dollop the mixture into the baking tin, on top of the apple layer. Use a palette knife to spread it out without disturbing the apple below.
Bake on the middle shelf of the oven for 40 minutes. Check after 35 minutes. The sponge is done when its golden-brown, and coming away from the edge of the tin.
Press it gently to check – it should be springy to the touch.
Set aside to cool in its tin for 5 minutes.
Run a palette knife around the inside edge of the tin, and sprinkle with caster sugar.
Portion into squares, and serve with lashings of custard.
