Sunday Dessert – Apple Sponge Pudding

Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

In the 1980s and 90s, we had a home out in the country with all kinds of fruit trees, including three kinds of apples.  I was always looking for something different to use up some of the fruit.  This recipe came from Bear Wallow Apple Recipes.  I first made this dessert in 1995 and have a note in my binder:  “Made with our own Golden Delicious apples.  David (my husband) loved this – ate almost the whole thing for supper.”  From my 2014 post:

Apple Sponge Pudding with Cinnamon Whipped Cream

1 egg yolk, beaten
½ cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
½ tsp baking powder
¼ cup water
½ tsp vanilla
1 egg white, beaten stiff
¾ cup dark brown sugar
2 Tblsp. butter
5 medium tart apples, peeled and sliced (about 5 cups)
Sprinkling of cinnamon and nutmeg

Preheat oven to 350 degrees F.  Have at hand a 9-inch baking dish

In a medium bowl, place the beaten egg yolk and whisk in granulated sugar.

Sift together dry ingredients and add to egg mixture alternately with water, beginning and ending with flour mixture. Add vanilla. Fold in stiff egg white.
Sprinkle brown sugar evenly on bottom of baking dish and dot with butter.  Place sliced apples over sugar, sprinkle with cinnamon and nutmeg.  Pour pudding mixture over apples.

Bake in 350 degree F oven for 45 minutes.


Serve with a dollop of:

Cinnamon Whipped Cream:
½ cup whipping cream
1 Tblsp. powdered sugar
½ tsp. cinnamon

Beat cream, powdered sugar and cinnamon until cream is thick

Also served: Pasta with Ham, Pear and Goat Cheese from my 2017 post: