Chunky pieces of apple are baked within a sponge mixture – hence its name. Another way to enjoy cooking apples when they are at their best.
Prepares: 4 servings
- Preparation time: 10 minutes
- Cooking time: 50 minutes
- 110g/4 oz butter, softened, plus extra for greasing
- 110g/4 oz soft light brown sugar
- 1 egg, large (U.K.)/extra large (N.A.)
- 100ml/3½ fl oz milk
- 250g/8 oz self-raising flour
- pinch of ground cloves
- 450g/1 lb cooking apples, peeled, cored and roughly chopped*
- *This is an English recipe where Bramley apples are used. The closest variety of apples I have found in Canada are Mutsu or Crispin. Pink Lady are good too when the other varieties aren’t available.
- A baking dish, roughly 20 × 20cm/8 × 8 in.
- Preheat the oven to 180°C/350°F/gas mark 4
- Butter the baking dish.
- Cream the butter and sugar together until light and fluffy. Add the egg and beat until combined. Mix in the milk, then fold in the flour and cloves. Fold in the apples.
- Tip into the dish. Spread the mixture out but leave the surface quite uneven. Bake for 45–50 minutes or until a skewer comes out clean. Cover with baking parchment if it starts to brown too much.
- Serve hot with cream and extra sugar.