Apple Sponge Pudding (Self-Saucing)
Sink your spoon into a 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!
Servings: 6
Calories: 438kcal
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
- ⅓ 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
- ⅓ 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
Calories: 438kcal | Carbohydrates: 81g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 132mg | Potassium: 258mg | Fiber: 4g | Sugar: 64g | Vitamin A: 477IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg