EatFeed — Your Private Kitchen Dashboard

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Step 1

Peel and core 5 apples, then cut into thin wedges. Place three-quarters of the melted butter in a frying pan over medium heat. Add apples. Cook, stirring occasionally, for 5 minutes or until just tender. Add 1/3 cup cream, cornflour and half of the brown sugar to pan. Cook, stirring, for 2 minutes or until brown sugar has dissolved and mixture has thickened slightly. Reserve 2 tbs caramelised apple sauce. Add raspberries and gently fold to combine. Spoon apple mixture into a 4.5cm deep, 25cm top/20cm base round ceramic baking dish.

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Step 2

Preheat oven to 180°C/160°C fan-forced. Using an electric stand mixer, beat eggs, remaining brown sugar and vanilla on high speed for 10 minutes or until thick and creamy. Using a large metal spoon, fold in sifted flours. Fold in 2 tbs boiling water and remaining melted butter. Spoon over apple mixture in baking dish. Thinly slice remaining apple. Top with sliced apple. Bake for 30 minutes or until sponge springs back when gently pressed.

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Step 3

Whip remaining cream. Dust pudding with icing sugar. Top with cream. Drizzle with reserved caramelised apple sauce. Serve.

Apple & raspberry sponge pudding

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