Apple sponge pudding

ingredients

serves 4 - 6
100 g (4 oz) caster sugar
100 g (4 oz) butter, softened
2 eggs
30 ml (2 tbsp) milk
150 g (6 oz) plain flour
5 g (1 tsp) baking powder
450 g (1 lb) cooking apples or Cox's, cut into 5 mm
(1/4 in) slices
30 g (2 tbsp) caster sugar for dredging

method

1. Beat the sugar and butter until pale and fluffy.
Beat in the eggs one at a time and the milk and
blend well. Sift the flour with the baking powder
to aerate well, then combine lightly with the main
mixture without over-beating.

2. Pour the mixture into a 20 cm (8 in) spring-form
tin, greased and lined with silicone paper, and
smooth the top. Press the prepared apples into the
surface of the mixture in an even pattern.

3. Bake in a preheated oven at 180°C (350°F) Gas 4
until well risen and golden, about an hour. Test for
readiness. Lift the tin out of the oven and dredge
the surface with caster sugar.

4. Remove the cake from the tin, peel off the paper
and serve warm or cold with whipped cream on the
side.