Dairy-Free Warm Apple Cinnamon Sponge Pudding
A comforting warm pudding featuring tender spiced apples topped with a light, airy sponge cake layer. The Granny Smith apples are gently simmered with cinnamon and sugar until just tender, then covered with a fluffy egg-based sponge that rises beautifully in the oven. Perfect for cool evenings or family gatherings, this traditional pudding combines the classic flavors of apple pie with the satisfying texture of a steamed pudding. The contrast between the soft, spiced fruit base and golden sponge topping makes it an ideal comfort dessert that's impressive yet approachable for home bakers.
Ingredients
- 8 granny smith apples, peeled, cored and sliced
- 1 cinnamon stick
- 2 tablespoons superfine sugar
- 2 tablespoons water
- ½ cup superfine sugar, extra
- 3 eggs
- 1 teaspoon vanilla essencevanilla extract1:1
Extract preferred for better flavor
- ⅝ cup self-rising flourplain flour plus baking powder2/3 cup to 2/3 cup flour plus 1 teaspoon baking powder
Standard conversion
- icing sugar, to dust
Instructions
- 1
Preheat oven to 350°F
- 2
Grease a 2 litre ovenproof dish
- 3
Combine apple, cinnamon stick, sugar and water in a large saucepan over moderate heat
- 4
Cover and bring to the boil, then reduce heat and simmer partly covered for 8 to 10 minutes or until just tender
- 5
Remove from heat and keep warm
- 6
Beat eggs in a medium bowl for 5 minutes or until thick and pale using an electric mixer
- 7
Gradually add sugar beating well after each addition until sugar is dissolved
- 8
Beat in vanilla
- 9
Sift flour over egg mixture
- 10
Fold flour into egg mixture using a large spoon until just combined, taking care not to over mix
- 11
Spoon hot apple mixture over base of prepared dish
- 12
Pour sponge batter over fruit mixture
- 13
Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched
- 14
Dust with powdered sugar and serve at once
Tips
Keep the apple mixture hot when assembling to create steam that helps the sponge rise
Don't overmix the sponge batter once flour is added to maintain a light, airy texture
Serve immediately while the sponge is puffed and the apple mixture is still warm for best texture
Good to Know
Best served fresh, can be covered and refrigerated for up to 2 days
Apple mixture can be prepared earlier in day and reheated, but sponge must be made fresh
Serve warm with custard, ice cream, or cream for best experience
Common Mistakes
Don't let apple mixture cool before adding sponge batter to avoid dense result
Avoid overmixing sponge batter to prevent tough texture
Substitutions
Standard conversion
FAQ
Can I make this ahead of time?
The apple base can be prepared hours ahead and reheated, but the sponge topping should be made fresh and served immediately for best texture and rise.
What if I don't have self-raising flour?
Replace each cup of self-raising flour with 1 cup plain flour plus 1.5 teaspoons baking powder and a pinch of salt for equivalent results.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days. Reheat gently in oven at 150C for 10-15 minutes, though texture won't be as light as fresh.