Spiced apple and syrup sponge puddings recipe

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makes: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 40 min

Nutrition per portion

RDA
Calories 525 kCal 26%
Fat 21g 30%
  -  Saturates 12g 60%
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  • Make the most of wonderful British apples with these fantastic individual puds – spicy and sticky, they’ll go down a treat with the family throughout autumn and winter

    Ingredients

    • For the sponge pudding:
    • 125g (4oz) butter, at room temperature
    • 100g (3½oz) golden caster sugar
    • 1 medium egg
    • 125g (4oz) self-raising flour, sieved
    • ½ level tsp ground mixed spice
    • 1 eating apple, peeled and grated
    • 2tbsp milk
    • For the topping:
    • 4tbsp golden syrup
    • 1 eating apple, peeled, quartered, cored and sliced
    • To serve:
    • 4tbsp crème fraîche
    • 4 x 150ml (¼ pint) pudding basins, moulds or heatproof cups, buttered and baselined

    Method

    • Set the oven to gas mark 6 or 200°C.

    • To make the sponge: Put the butter and sugar into a mixing bowl and cream together with an electric mixer until pale and fluffy. Add the egg and continue whisking until smooth.

    • Fold in the sieved flour and mixed spice. Add the grated apples and milk and gently fold together until evenly mixed.

    • To make the topping: Take 1tbsp of golden syrup and put into the base of the prepared basins, moulds or cups. Repeat with the rest. Arrange a quarter of the sliced apples into the base of each. Spoon the sponge mixture on top.

    • Put the puddings on to a baking tray and bake for 35 mins until risen, firm and a cocktail stick inserted into the centre comes out clean. Cook for 5 more mins, if needed.

    • Upturn the puddings on to serving plates, remove the non-stick paper and serve with a dollop of crème fraîche.

    Top tip for making Spiced apple and syrup sponge puddings

    Squeeze a little lemon juice over the sliced apples to prevent them from browning. Reheat individual puddings (in a non-metallic container) in a microwave for 1 min, if necessary.

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