APPLES

APPLE SPONGE PUDDING

Some recipes lead you to the taste of home. This is one of them. Nothing difficult or fancy here, just fragrant apple nestling under soft sponge. Serve with thick, pure cream.

PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes | SERVES: 6

5 large apples

¹/₃ cup (80 ml/2½ fl oz) water

1 teaspoon grated lemon zest

4 whole cloves

2 eggs

½ teaspoon vanilla extract

¼ cup (55 g/2 oz) caster (superfine) sugar

½ cup (75 g/2¾ oz) self-raising flour, sifted

Preheat the oven to 180°C/350°F (fan 160°C/315°F).

Peel, core and thickly slice the apples, then put them in a pot with the water, lemon zest and cloves. Bring to the boil over medium heat, then reduce the heat to low and gently simmer, covered, for about 5 minutes, or until the apples are just fork-tender. Tip them into a 6 cup (1.5 litre/52 fl oz) ovenproof dish and cover with foil to keep hot.

Whisk the eggs and vanilla in an electric mixer until pale and foamy. Gradually add the sugar, beating until it is dissolved and the mixture becomes thick and creamy. Using a metal spoon, fold in the sifted flour quickly and lightly, and then spoon the mixture over the hot apples. (It’s important for the apples to be hot because this will help the sponge start to cook immediately, making it lighter when cooked.) Bake for 30–35 minutes, or until golden brown.

TIP The sweetness of the stewed apple base relies on the variety of apples used. For a slightly tart, tangy taste, choose granny smith and for a sweet and aromatic flavour, royal gala apples work well.