Sink your spoon into a big bowl of this irresistible self-saucing apple sponge pudding. It features chunks of buttery, caramelised apples nestled in a gorgeously fluffy sponge cake, soaked in a sweet caramel sauce. Top with creamy vanilla ice cream, whipped cream or custard for the ultimate winter dessert!
Why you’ll love this recipe
- Easy to make – baked from scratch, it’s made with just a handful of simple pantry staples. No beaters, mixers or fancy techniques are required.
- Extra flavourful – caramel and apple unite to make this dreamy apple dessert. The rich and buttery sponge tops a layer of warm cinnamon apples with an easy caramel sauce that seeps down into the cake to add unbelievable flavour and moisture.
- Ultra-comforting – perfect for any time of year. Top it with vanilla custard, whipped cream or your favourite ice cream for the ultimate indulgence.
- Melt-in-your-mouth soft and moist.
- Perfectly sized to feed a family or small crowd.
- Great for any occasion – perfect with a cup of coffee for an afternoon treat, suitable for a dinner party dessert and even better when curled up on the couch with a big scoop of ice cream.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Granny Smith apples – or use any variety of baking apples! You will need about 5 medium-sized apples for this recipe. Granny Smith apples are perfect because they hold their shape and don’t become mushy when baked. And their tart flavour pairs well with the sweet sponge and caramel sauce. Jonathan or Pink Lady are also great additions. While this recipe calls for fresh apples, you can substitute for canned pie apples or store-bought or homemade stewed apples.
- Self-raising flour – is plain flour that is ready-mixed with an added leavening agent like baking powder. Also called self-rising flour, it is readily available in Australia and commonly used in baking where a rising agent is needed. If you don’t have any self-raising flour, you can make your own by mixing 2 teaspoons of baking powder to every cup of plain flour.
- Butter – is used to both cook the apples and provide structure and moisture to the cake. For best results, I recommend using real, unsalted butter rather than margarine butter substitutes.
- Buttermilk – is used to make an ultra-moist and flavourful sponge cake. If you don’t have any on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to every 1 cup of milk.
- Cinnamon – is used to add a warm spiced flavour. Or you can experiment to add other spices like cloves, nutmeg or ground ginger.
- Golden syrup – also known as ‘light treacle’, golden syrup is a thick, amber coloured syrup that tastes like toffee and is commonly used in baking. In this recipe, it gives the caramel sauce its rich, warm flavour.
Step by step guide
For the apple layer;
Most traditional apple sponge puddings (also called Eve’s pudding) use cooking apples that are cooked to a soft/stewed consistency. But I love to use tart Granny Smith or even Pink Lady/Jonathan apples for extra texture and flavour to contrast the sweetness of the caramel.
- The apples are peeled and cut into roughly 1cm sized pieces.
- They are then cooked with a little butter, brown sugar and cinnamon. Initially, the butter and sugar will melt together and the apples will release some liquid into the pan.
The apples should be stirred over heat until the sugar caramelises and the excess liquid reduces and mostly disappears.
- Spoon the apples into a round, 23 cm baking dish with at least a 1.4L capacity.
For the sponge layer;
Once the apples are done, it’s time to start on the simple sponge. No beaters or mixers required!
Everything can be mixed together in one bowl. Just make sure that you use room temperature ingredients for best results.
- Whisk the melted butter together with the brown sugar.
- Add the egg, vanilla and buttermilk and whisk again.
- Gently fold in the self-raising flour until just combined.
- Gently spread the sponge batter over the top of the apples.
For the caramel sauce;
Mix the brown sugar and golden syrup together with some boiling water until combined.
Very carefully pour the sauce over the top of the sponge batter, using a metal spoon to slow the flow. Using a spoon rather than pouring the sauce directly on top of the batter helps to keep the batter intact.
Bake for around 25 minutes, or until the top of the sponge is golden and the cake is cooked through. Dust the top of the sponge with icing sugar and serve with any of your preferred toppings.
Tips for success
- Storage: this sponge will keep well for 2-3 days in the fridge. Keep it in an airtight container and re-heat individual serves in the microwave when you need something cosy and comforting!
- While this recipe uses fresh apples, if you are short on time or don’t have fresh apples on hand, you can use canned or homemade pie filling. Or even swap the fruit! Pear, nectarine or plums make great additions. You can also reduce the apples slightly and add some fresh rhubarb.
- Add a little splash of brandy to the apples, for a little extra warmth.
- You don’t have to peel the apples before stewing them, if you prefer not to. I peel mine because I don’t like the texture of the apple skins in the pudding.
- Push the batter right to the edges of the baking dish, to seal. This way, the sauce sits over the top of the batter and then soaks into the cake while baking.
- Cooking times will vary slightly, as all ovens are different. Start checking the sponge around 25 minutes and be careful not to overcook. The cake is ready when the top is golden and a wooden skewer inserted into the centre comes out clean.
FAQs
This pudding is a great make-ahead dessert, because it keeps so well in the freezer and reheats beautifully! Freeze whole or in individual serves, depending on your needs. Store the pudding in freezer-safe airtight containers and keep it in the freezer for up to 2 months. To thaw, leave in the fridge overnight. Then, reheat in the microwave until steaming hot.
Sponge pudding can be easily reheated and leftovers will be just as moist and delicious as when it was fresh from the oven! I recommend using a microwave to reheat individual serves, as reheating in the oven can dry the sponge out. Heat for around 40-50 seconds, or until steaming hot.
Related recipes
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Apple Sponge Pudding (Self-Saucing)
Ingredients
For the apple layer
- 5 apples About 800 grams. Peeled, cored and cut into 1cm chunks. Granny Smith or other tart varieties of apples are recommended, but any apple type can be used.
- 30 grams butter unsalted, cubed
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
For the sponge
- 50 grams melted butter
- ¼ cup brown sugar
- 1 egg large
- â…“ cup buttermilk 85 mls
- 1 teaspoon vanilla paste
- ¾ cup self raising flour, plus 1 tablespoon
For the caramel sauce
- ½ cup brown sugar
- ¼ cup golden syrup
- â…“ cup boiling water
To serve (optional – choose your favourite!)
- icing sugar for dusting
- custard
- whipped cream
- vanilla ice cream
Instructions
- Pre-heat the oven to 180C° (356 F). Set aside a round, 23cm baking dish with at least 1.4L capacity.
- Add the peeled and cubed apples to a saucepan or frying pan, along with the butter, sugar and cinnamon.
- Cook, stirring over medium to high heat until the apples become slightly tender, the liquid reduces and the sugar caramelises the apples.
- Add the apples to the baking dish and set aside.
For the sponge cake topping
- Whisk the melted butter and sugar together in a mixing bowl.
- Add the egg, buttermilk and vanilla and whisk again until smooth and combined.
- Gently fold in the flour, being careful not to overmix.
- Gently spread the batter over the apples in the baking dish, pushing the batter right to the edges of the dish to seal.
For the caramel sauce
- Mix the sugar, golden syrup and boiling water into a jug, until combined.
- Slowly and carefully pour the caramel sauce over the top of the sponge, using a spoon to slow the flow.
- Bake for around 25 minutes, or until the sponge is golden and cooked through.
- Serve hot, on its own or with some vanilla custard, whipped cream or ice cream.
Notes
- Use Granny Smith apples, or any variety that you enjoy! You will need about 5 medium-sized apples for this recipe. Granny Smith apples are perfect because they hold their shape when baked and their tart flavour pairs well with the sweet sponge and caramel sauce. While the recipe calls for fresh apples, you can substitute for canned pie apples or store-bought or homemade stewed apples.
- Buttermilk – is used to make an ultra-moist and flavourful sponge cake. If you don’t have any on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to every 1 cup of milk.
- Storage: this sponge will keep well for 2-3 days in the fridge. Keep it in an airtight container and re-heat individual serves in the microwave when you need something cosy and comforting!
- While fresh apples are used, if you are short on time or don’t have fresh apples on hand, you can use canned or homemade pie filling. Or even swap the fruit! Pear, nectarine or plums make great additions. You can also reduce the apples slightly and add some fresh rhubarb.
- Add a little splash of brandy to the apples, for a little extra warmth.
- You don’t have to peel the apples before stewing them, if you prefer not to. I peel mine because I don’t like the texture of the apple skins in the pudding.
- Cooking times will vary slightly, as all ovens are different. Start checking the sponge around 25 minutes and be careful not to overcook. The cake is ready when the top is golden and a wooden skewer inserted into the centre comes out clean.
- Freezing; This pudding is a great make-ahead dessert, because it keeps so well in the freezer and reheats beautifully! Freeze whole or in individual serves, depending on your needs. Store the pudding in freezer-safe airtight containers and keep it in the freezer for up to 2 months. To thaw, leave in the fridge overnight. Then, reheat in the microwave until steaming hot.
- Please note that the nutrition information is based on the pudding being divided into 6 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional cream or sides served with the pudding.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in May 2019, but was re-published with new information, helpful tips and photos in March 2022.
Bryan Gogal says
Well, that was certainly interesting! An APPLE Self-Saucing SPONGE PUDDING is not that common here in North America – first time I’ve run across a recipe for one. An Apple Crumble is much more common. Anyways, I followed the recipe as presented and it was a big hit. Only next time I’ll find a way to thicken the caramel sauce a bit as I found it a tad too runny for my liking.
Andrea Geddes says
Hi Bryan! I’m so happy to hear that you enjoyed the pudding! Thanks so much for taking the time to let me know. The sauce will thicken a little after sitting, but it also helps to make sure the edges of the batter are spread right to the sides of the bowl so that the sauce soaks in through the batter. Otherwise, a little cornflour should do the trick. Andrea 🙂