Raspberry & Apple Sponge Pudding
Four alternating layers of moist sponge and raspberry and apple fruit mix, served in a pudding.
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
1 large eating apple, peeled
140 g fresh blackberry or raspberries
50g golden caster sugar, plus 2 tbsp
1½ tsp baking powder
85g butter, softened
50g light muscovado sugar
140g plain flour, sieved
2 tbsp milk
finely grated zest 1 orange
½ tsp lemon juice
1. Chop the apple into 4 quarters, then thinly slice 3 of the apple quarters. Pour a 1/4 teaspoon of lemon juice over the sliced apples.
2. Grate the remaining apple quarter, then add a 1/4 teaspoon of lemon juice over the apples.
3. Add the raspberries (or blackberries), sliced apples and 2 tbsp caster sugar to a bowl. Then mix the ingredients together with your hands.
4. Add half of this fruit mixture to a lightly greased pudding basin.
5. To a mixing bowl, add the muscovado sugar and 50 g caster sugar, followed by the butter. Mix together until light and creamy. Add 1 egg into the mixture, then mix for 2 minutes before adding in another egg, then mix for another 2 mintues (N.B. your mixture will start to look curdled when you add in the eggs).
6. In another bowl add the plain flour and baking powder, then mix together.
7. Add about half of the flour mixture into the mixing bowl, then 1 tbsp of milk, then fold in gently. Then add in the rest of the flour mixture and 1 tbsp of milk, then fold in gently again. Add in the grated apple and orange zest, then fold in gently.
8. Add about 2/3 of this sponge mixture into the pudding basin, then use a knife to form an even layer.
9. Then spread the rest of the fruit mixture (made in step 3) on top, followed by the rest of the sponge mixture, then use a knife to form an even layer.
10. Put the pudding basin in a roasting tin half filled with hot water, then place in the oven at 180 degrees Celsius for 1 hour and 15 mintues.
11. Then take it out of the oven, then stick a skewer in the pudding. If it comes out clean then the pudding is cooked.
12. Loosen the sides of the pudding from the basin using a knife then invert the pudding onto a plate.
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