Spiced apple and syrup sponge puddings recipe

Click to rate
(117 ratings)
Sending your rating








20 min


40 min

Nutrition per portion

Calories 525 kCal 26%
Fat 21g 30%
  -  Saturates 12g 60%

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


  • 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


  • 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.

Click to rate
(117 ratings)
Sending your rating