Welcome to our vintage recipe slot. This week we are taking a recipe from the Marshall Cavendish Supercook Encyclopedia Of World Cooking
APPLE AND SPONGE PUDDING
A traditional, inexpensive English pudding, this is an appealing dessert for an informal family lunch or dinner. It should be served hot and can be accompanied by cream or custard sauce. It is easy to make, but care must be taken when preparing the sponge topping.
4 SERVINGS
Ingredients
- 1lb. cooking apples 5 oz. sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold water 4 oz. butter or margarine, softened
- 4 oz. self-raising flour
- 2 medium-sized eggs, lightly beaten
Method
- Preheat the oven to moderate 350°F (Gas Mark 4,180°C).
- Peel and core the apples. Cut into thin slices and put them into a medium-sized, oval pie dish.
- Sprinkle the apple slices with the cinnamon, water and 1 ounce of sugar.
- To prepare the sponge mixture, put the butter and the remaining 4 ounces of sugar into a mixing bowl and beat with a wooden spoon until light and creamy. Add the beaten eggs, a little at a time, to the sugar and butter mixture, beating well between each addition. Sift the flour into the bowl and lightly stir it into the mixture until no flour particles are visible.
- Pour the sponge mixture over the apples and spread it evenly with a palette knife. Bake in the middle of the oven for 30 minutes or until the sponge mixture has risen and has begun to turn a pale golden brown. Reduce the oven heat to cool 300°F (Gas Mark 2, 150°C) for another 30 minutes. Serve immediately.
- Put the juice of lemons, 2 teaspoons sugar and all the other ingredients into an electric blender. Blend until the mixture is smooth. Taste and if necessary add the juice of the other half lemon and the rest of the sugar. If you are using a hand chopper be sure to chop the ginger thoroughly as it tends to be fibrous. Serve in a small glass bowl.
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