Apple And Cinnamon Sponge Pudding Food

APPLE SPONGE EVE'S PUDDING

Steps:

• Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8" x 14cm/5.5" x 6cm/2.5" deep.
• Preheat the oven to 170 deg fan assisted.
• Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
• Pour the stewed apples into the prepared dish.
• In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
• Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
• Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
• Pour the cake batter evenly over the top of the stewed apples.
• Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.

GRANDMA DAVIDSON'S BAKED APPLE PUDDING

Steps:

• Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.

CINNAMON APPLE PECAN PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.
• Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.

CARAMEL APPLE SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.

BAKED APPLE PUDDING

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.