08/08/2026
Whose ready for apple and bramble season???
APPLE SPONGE
Here is an old family recipe that is a delicious dessert on its own or with custard and icecream, have it hot or cold. Make it one big pie or a few small ones. Its easy to make, no fancy tools needed and its light and tasty!
I used Rhubarb and Apples in the one in the photos, because my Rhubarb is intent on world domination by 2027. But you can literally use any fruit you like; peaches, strawberrys, apple and brambles (blackberries) you can use tinned fruit, fresh fruit or home cooked/stewed fruit. If using fresh fruit, cut it up medium to small so it cooks though in the 45mins oven time...
Step 1. prepare your fruit and put a good layer of it in the bottom of an deep oven proof dish about an inch, 3 cms deep. I find round ones the best for this. If your using fresh fruit cover the fruit with a little sugar, depending on what fruit your using and how sweet you like things. I used 1/4 of a cup with 4 stalks of Rhubarb and 3 Granny Smith apples. If using tinned fruit remove some (not all) if the juice about 1/2 depending on how juicy you want the end result.
Step 2. Make the sponge batter.
1. Mix 2 cups of Self raising flour and 1 cup sugar in to a bowl. (If you like you can add a half tspn cinnamon or a 1/4 tspn nutmeg)
2. melt 4 tablespoons of butter
3. Beat the melted butter and 2 eggs into 1/2 a cup of your preferred milk (if its plant based add 1 tpn apple cider vinegar.)
4. Mix the milk mixture into the dry ingredients with a whisk or fork until combined and smooth
5. Pour the batter over the fruit and bake at 170°C for about 40-45mins until golden brown.
