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Baked Apple Sponge



           from Jane's Cook Book





Baked Apple Sponge

This is a winter pudding and can be made ever so quickly for a shot of comfort food. Forget about calories and serve it with custard, ice cream or crème fraiche.
Make it in a pudding basin or pie dish, about 1 ½ litres volume.
6 or 7 apples- Granny Smiths are good
3 tbsp caster sugar
2 cloves
a pinch of ground cinnamon
2 tbsp blanched hazelnuts, roughly chopped
For the sponge
100g butter
100g caster sugar
2 large eggs
100g self-raising flour
  1. Preheat the oven to 180’C, gas 4. Peel, core and roughly chop the apples. Put them in a saucepan with the 3 tablespoons of sugar and enough water just to coat the bottom of the pan. Bring to the boil, turn down the heat, cover and leave until the apples soften. This takes about 10 minutes.
  2. To make the sponge, cream the butter and sugar in a bowl until pale and fluffy. An electric whisk is good for this. Whisk in the eggs, one at a time, starting with a slow speed and building up. Then, gently fold in the flour with a metal spoon.
  3. Tip the apples in to the basin or dish, scoop the sponge mixture on top and finish off with the hazelnuts. 
  4. Bake for 40-45 minutes. The sponge should be firm but spring back when touched. Insert a skewer and if it comes out clean, it is cooked.
Serve warm.