Apple Sponge
This is a great recipe for using up wrinkled apples or leftover stewed apple. It is cooked in a bain-marie, or water bath. You’ll need a 2-litre casserole dish and a larger baking dish for this dessert.
1 tablespoon butter
1/2 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 cup self-raising flour
2 cups stewed apple or 425g tin pie apple
Preheat the oven to 180°C. Grease a 2-litre casserole dish well.
Cream butter and sugar. Beat in egg, milk and vanilla extract, then fold in sifted flour and mix well.
Place stewed apple in casserole dish and spoon sponge mixture over gently. Place the casserole dish in a baking dish. Pour cold water into the baking dish to come halfway up the side of the casserole dish.
Bake in the oven for 30–40 minutes, until the sponge is cooked and golden on top.
1 tablespoon butter
1/2 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 cup self-raising flour
2 cups stewed apple or 425g tin pie apple
Preheat the oven to 180°C. Grease a 2-litre casserole dish well.
Cream butter and sugar. Beat in egg, milk and vanilla extract, then fold in sifted flour and mix well.
Place stewed apple in casserole dish and spoon sponge mixture over gently. Place the casserole dish in a baking dish. Pour cold water into the baking dish to come halfway up the side of the casserole dish.
Bake in the oven for 30–40 minutes, until the sponge is cooked and golden on top.
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