Emma Dean’s recipe for apple and raspberry sponge pudding

INGREDIENTS

• 3 granny smith apples, peeled, cored
• 185g caster sugar
• 115g unsalted butter, chopped and softened
• 2 eggs
• 1 ½ cups SR flour
• ¼ cup milk
• 500g frozen raspberries, thawed slightly (by this, I mean take them out of the freezer when you start the recipe xx)
• icing sugar and thickened cream to serve

METHOD

• Preheat your oven to 180C.
• Grease an 8 cup baking dish with butter and set aside.
• Place your apples into the dish and then sprinkle 1/3 cup of the sugar on top.
• Bake for 10 minutes until slightly tender.
• Whilst your apples are baking, its time to make the sponge topping.
• Beat the butter and the remaining sugar until light and pale.
• Add the eggs, one at a time.
• Sift the flour over the mixture, and then add the milk and fold until combined. Set aside.
• Once the apples are done, add the raspberries to the apple mixture.
• Spoon the sponge mixture over the fruit mixture.
• Bake for 35-40 minutes, or until the sponge is golden brown and baked through.
• Remove from the oven and then dust with icing sugar.
• Let sit for 5 minutes and serve with cream.