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Apple Sponge Pudding

Dunrobin Valley Apple Sponge Pudding Dunrobin Valley Apple Sponge Pudding

Ingredients (serves 6)

50g Castor Sugar

1 Egg

35g Sunflower Margarine

90ml Semi Skimmed Milk

70g Plain Flour

½ Teasp Baking Powder

3 Cooking Apples (peeled, cored and sliced)

½ Tablsp Lemon Juice

1 x 200g Pot of Half Fat Crème Fraiche

Method

Pre-heat oven to 200C / 400F / Gas Mark 6


1. Keep aside 1 tablsp of sugar.

2. Put remaining sugar in a bowl with the egg and whisk until thick and creamy.

3. Heat the margarine and milk in a saucepan and bring to the boil.

4. Pour into the egg and sugar mixture, whisking continuously.

5. Sift together the flour and baking powder and fold into egg mixture.

6. Pour the mixture into a greased baking tin.

7. Arrange prepared apples on top of sponge mixture, leaving no gaps, sprinkle with lemon juice and then the reserved sugar.

8. Bake for about 40 minutes or until well risen and golden brown.

9. Serve with crème fraiche.

  • Suitable accompaniments may include low fat custard or yoghurt

A 117.91g serving contains:

  • Energy 850kJ 204kcal 10%
  • Fat 11gMed16%
  • Saturates 4.7gMed23%
  • Sugar 13gMed15%
  • Salt 0.30gLow5%

of an adults reference intake.

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