Baked Apple and Lemon Sponge
Ingredients
For the topping:
2 eggs
175g self-raising flour
100g caster sugar
100g baking margarine
2 tbsp milk
For the base:
300ml single cream
6 tablespoons lemon curd
2 tablespoons caster sugar
1 heped teaspoon flour
750g cooking apples
2-3 tablespoons demerara sugar
Instructions
1. Preheat the oven to 180C/160C Fan/gas 3. Baking oven (3,4 Oven AGA) or Roasting Oven, bottom set of runners with cold baking shelf on top (2 Oven AGA).
2. To prepare the base, combine the cream, lemon curd, sugar and flour in a bowl and whisk until smooth. Peel, core and very thinly slice the apples.
3. Mix the sliced apples into the cream mixture, spoon into the base of the baking dish and level with the back of the spoon.
4. To make the topping, combine all the ingredients except the demerara sugar in the mixing bowl. Beat until smooth, and then spread gently over the fruit in the baking dish or small AGA roasting tin. Sprinkle with demerara sugar then transfer to the baking oven for 30 minutes or until it is perfectly golden brown.
5. At this stage, cover the pudding with foil, then continue to bake for a further 45 minutes or until the sponge springs back when lightly pressed in the centre with a fingertip.
Serving
Serves 8-10
Recipe by:
Deborah Miller