Apple pudding with sponge topping

Apple pudding with sponge topping

Recipe by


  • 2 large Bramley cooking apples

  • 110g ground almonds

  • 110g butter + 1 tbsp

  • 110g golden caster sugar

  • 50g muscovado sugar

  • 2 eggs

  • 1tsp vanilla paste (optional)

  • Juice of half a lemon


  • Peel and core the apples. Cut into bite-size chunks and coat with lemon juice.
  • Melt 1 tbsp of butter in a pan, add in the muscovado sugar and stir for a couple of minutes on low heat until the sugar has dissolved. Add in the apples and coat them in the sugar mixture. Take off the heat and put in a flat ovenproof dish.
  • Make the sponge by creaming the butter with the caster sugar, then adding the eggs, at little at a time, and vanilla paste (if using). Finally, fold in the ground almonds and spread the mixture on top of the apples.
  • Bake at 160°C for 50 minutes. Serve with vanilla ice cream, custard or pouring cream.