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Apple Cardamom & Clementine Sponge Pudding |
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| Serves 6 - 8 |
Prep 25 mins |
Cook 25 - 30 mins |
Easy |
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My rating |
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Ingredients |
For the fruit base
400g bramley apples, peeled, cored & cut into chunks
400g granny smiths apples, peeled, cored & cut into chunks
4 cardamom pods, lightly crushed
1/2 vanilla pod, split lengthways
2 clementines, zest and juice ( zest used in sponge mix)
2-4 tbsp honey, to taste
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For the sponge topping
100g unsalted butter, softened
100g unrefined golden caster sugar
1 large egg
1tsp vanilla extract
100g wholegrain spelt flour, sifted or self-raising flour with
1/2 tsp baking powder
1-2 tbsp milk
Icing sugar to dust
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Preheat the oven to 180C/fan
160C/Gas4. Butter a 1 litre pie dish. Put the apples,
cardamom, vanilla pod and Clementine juice in a saucepan
with a tight fitting lid and simmer for 10 mins. Remove
from the heat, cool a little, then taste. If you think it
needs to be a little sweeter, add honey to taste.
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Pour the fruit into the baking
dish, making sure it doesn't come up to more than halfway
up the sides, or there will be no room for the topping to
rise. Set aside.
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Cream the butter and caster
sugar together. Beat in the egg and the vanilla extract,
then sieve in the flour and baking powder. Gently fold
everything together, adding the milk and the Clementine
zest.
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Evenly spoon the cake mix over
the top of the fruit and level it out with a fork if
necessary, taking care not to push the cake mix down into
the fruit.
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Bake in the oven for 25-30
mins or until a skewer inserted into the middle comes out
clean. Remove from the oven and dust with icing sugar.
Serve with custard or cream.
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DAILY
DINNERS 
