Maple & Bramley Apple Sponge Pudding
This is an old-fashioned dessert of apples topped with maple-flavoured sponge. Maple syrup is made from the sap of the maple tree. Make sure that the butter you use is very soft so that it folds easily into the mixture.
700g/1½lbs Bramley apples – peeled, cored and cut into wedges
1 tsp ground cinnamon
2 tbsp maple sugar or caster sugar
4 tbsp maple syrup
50g/2oz caster sugar
1 egg – lightly beaten
1 tsp vanilla essence
1 dsp maple syrup
75g/3oz butter – softened
110g/4oz plain flour
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
2 tsp baking powder
25g/1oz icing sugar
Preheat the oven to 180˚C/Gas Mark 4. Butter an ovenproof dish such as a deep pie dish. Place the apples in the dish and add the cinnamon and maple sugar or caster sugar. Pour over the maple syrup, cover with foil and bake for 20-25 minutes, until the apples have softened slightly.
Sift the flour, cinnamon, nutmeg and baking powder into a bowl then add the sugar. In another bowl, beat the egg with the milk and vanilla extract slowly add this to the flour mixture, stirring all the time but being careful not to overheat. Add the maple syrup and keep stirring to form a batter-like mixture. Fold in the butter.
Pour the batter over the apples, ensuring it covers them completely and return the dish to the oven. Cook, uncovered for 20-25 minutes, until, the topping is golden and firm. Dust with icing sugar and serve warm, with whipped cream or yoghurt.
Preparation time approximately 90 minutes.