Apple Sponge Pudding
This delicious dessert with popular combination of flavourful baked apples and butter sponge is ideal for family get- togethers or for hungry kids back from school.
For Apple layer
- Apples (preferably Granny Smith) 400gm
- Brown sugar ½ cup
- Cinnamon powder 2teaspoon
- Nutmeg powder ½ teaspoon
- Lime juice 1tablespoon
- Butter to grease the dish
- Hot water 3 tablespoon
For cake layer
- All-purpose flour (Maida) 1 cup
- Baking powder 1teaspoon
- Salt 1/8 teaspoon
- Butter 1/3 cup
- Castor/Coarsely powdered sugar 1/3 cup
- Egg 1 large, separated
- Vanilla essence ½ teaspoon
- Milk 4tablespoon
- Flaked almonds 3tablespoon, generous
Preheat the oven to 190C. (I use Panasonic OTG). Peel, core and slice the apples thinly. Toss them with brown sugar, cinnamon powder, nutmeg powder and lime juice. Grease a 20cm round baking dish with butter. Place the apple slices in it. Add hot water and bake for 25 minutes.
Prepare the cake batter while the apples are baking. Mix together the flour, baking powder and salt. Beat butter and sugar together till the sugar is dissolved and the mixture is light. Add the egg yolk and the essence and beat well. Fold in the flour alternately with milk. Beat the egg white stiffly and fold into the cake batter. Spread this batter over the baked apples to cover them completely. Sprinkle flaked almonds on top. Bake till the batter is cooked. (15-18 minutes)
Serve warm or cold (Not chilled) with fresh cream/ice cream or custard.