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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Baked Apple Lemon Sponge Recipe

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This recipe for Hot Baked Apple Lemon Sponge is from Tetford and District WI , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the base:
300ml (10 fl oz) single cream
6 tbsp real lemon curd
2 tbsp caster sugar
1 heaped tbsp plain white flour
750g cooking apples


For the topping :
2 eggs
175g self-raising flour
100g caster sugar
100g soft margarine
1 tsp baking powder
2 tbsp milk
1-1½ tbsp demerara sugar
Directions:
Directions:
You will need an ovenproof dish about 27 x 18 x 4.5 cm (10 ½ x 7 x 2 in).
Pre-heat the oven to 160C/325F/gas3. Put a heavy baking tray to heat in the oven.
To prepare the base: combine the cream, lemon curd, sugar and flour in a bowl and whisk until smooth. Peel, core and very thinly slice the apples. Mix the sliced apples into the cream mixture then spoon into the base of the baking dish and level with back of spoon.
To prepare the topping: place the eggs, flour, caster sugar, butter, baking powder and milk into mixing bowl and whisk until mixture is smooth. Spoon mixture over the apples and gently level off with a pallet knife. Before going into the oven sprinkle top with demerara sugar.
Place in the oven on the baking tray for 30 minutes until golden brown. Then remove from oven and cover top with foil and cook for a further 45 minutes for the sponge to rise which should spring back when lightly pressed.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A good friend got me on to this pudding - an easy option which is great for me. Something like the old fashioned Eve’s pudding, but this one makes its own creamy lemon sauce. Think it’s a Mary Berry one. Tip: if buying the lemon curd, check that it contains butter, sugar and lemons otherwise the recipe doesn’t work properly. It may be labelled lemon cheese or luxury lemon curd if bought or can use homemade.

 

 

 

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