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Apple and butterscotch sponge pudding

  • 0:30 Prep
  • 1:00 Cook
  • 6 Servings
  • Advanced


  • 60g butter, chopped
  • 5 Granny Smith apples, peeled, cored, cut into wedges
  • 1/4 cup brown sugar
  • 1/3 cup pure cream
  • 2 eggs
  • 1/3 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup plain flour
  • 1/3 cup self-raising flour
  • 2 tablespoons boiling water
  • 20g butter, melted
  • Double cream, to serve
  • Icing sugar, to serve


  • 1
    Preheat oven to 180°/160°C fan-forced. Melt butter in a large non-stick frying pan over medium heat. Add half the apple to pan. Cook, turning occasionally, for 6 to 8 minutes or until apple is caramelised and tender. Transfer to a greased 3cm-deep, 16.5cm x 24cm (base) baking pan. Repeat with remaining apple.
  • 2
    Add brown sugar and cream to pan. Cook, stirring, for 2 minutes or until sugar has dissolved and mixture has thickened slightly. Remove from heat. Pour over apple.
  • 3
    Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy. Using a large metal spoon, fold in sifted flours (see tip). Fold in boiling water and melted butter. Pour over apple mixture. Bake for 30 to 40 minutes or until a skewer inserted in sponge comes out clean (cover loosely with foil if over-browning). Dust with icing sugar. Serve with cream.

Source: taste.com.au


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