Apple sponge pudding

Serve warm apple pudding with creamy smooth ice-cream for an indulgent autumn dessert.

• 6 Granny Smith apples
• 1/2 cup caster sugar
• 2 tablespoons water
• 2 eggs, at room temperature
• 1 teaspoon vanilla essence
• 1/2 cup self-raising flour
• 1/2 teaspoon mixed spice icing sugar, ice-cream and whipped cream, to serve

Energy 919kJ	Fat saturated 1.00g
Fat Total 2.00g	Carbohydrate sugars 35.00g
Carbohydrate Total 44.00g	Dietary Fibre 4.00g
Protein 4.00g	Cholesterol 72.00mg
Sodium 110.89mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Lightly grease a 5-cup capacity ovenproof dish.

2. Step 2

   Peel, core and chop apples. Place in a saucepan with 1/4 cup sugar and water. Cook, partially covered, over medium heat for 5 to 8 minutes or until apple is tender. Drain excess liquid. Spoon apple into prepared dish. Cover to keep warm.

3. Step 3

   Using an electric mixer, beat eggs until light and fluffy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until thick and creamy. Stir in vanilla.

4. Step 4

   Sift flour and mixed spice over batter. Using a metal spoon, fold through batter. Pour over hot stewed apple.

5. Step 5

   Bake for 30 minutes or until a skewer inserted into the sponge comes out clean. Dust with icing sugar. Serve pudding hot with ice-cream and cream.