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Apple Sponge Pudding
Apple Sponge Pudding
Stewed apples topped with sponge

  A light dessert, this pudding is tasty, filling, and won't break the budget. The fruit used was canned apple slices; but also fresh fruit can be cored sliced and stewed. Other fruit such as peaches, apricots or plums can be substituted.

110g margarine or table spread
110g caster sugar
2 eggs
175g self raising flour
410g can of sliced apples

In a bowl, cream together the fat and sugar with a wooden spoon or plastic spatula until light and fluffy. Add the eggs one at a time, beating in each well until the mixture is smooth. Finally, gently fold in the flour to combine well.

Put the apples in a deep baking or casserole dish, then spoon on the sponge mix evenly.

Bake on 162°C fan-forced (180°C conventional) for 25-30 minutes, or until golden and the top starts to crack slightly. Test to ensure the sponge is cooked through by lightly pressing the top - if it springs back it's ready.

Serves 4-6 with custard, ice cream, or both           okay to freeze

TIP: Apples can sometimes seem a bit bland. Add extra flavour by mixing them with a spoonful of your favourite jam, or sprinkle with cinnamon and toss in a handful of sultanas.

Click here to view or print recipe in PDF.

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