on air now

Emma Dean’s recipe for apple and raspberry sponge pudding



  • 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


  • 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.