Apple Sponge Pudding

 
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This classic winter warmer is delicious and gluten free. Simple and honest ingredients have been used to create a homely dessert which produces the most amazing aromas whilst cooking. The perfect end to a cold winter’s night, this dessert is sure to be a hit with any crowd. The unsung hero of this dish is Bob’s Red Mill Gluten Free 1-to-1 flour. As the name suggests, this flour can easily be switched into any recipe for regular flour. Xanthan gum is already build into the mix, which is often needed in gluten-free baking to replace the elasticity and texture of gluten. What a winner!

 

SERVES: 6

PREP: 30 MINS

COOKING TIME: 25-30 MINS

INGREDIENTS LIST:

FILLING

  • 6-8 organic apples (I used Granny Smith), peeled, cored and cut into 2cm pieces

  • 1 tsp. Vanilla Australia vanilla extract

  • 1 tsp. Simply Organic ground cinnamon

  • 3 Tbsp. OWN organic maple syrup

  • ¼ cup water

  • 1 Tbsp. OWN organic chia seeds

SPONGE

  • 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour

  • 1 tsp. Bob’s Red Mill bi-carb soda

  • ¼ cup OWN rapadura sugar

  • 40g, butter

  • ½ cup milk (any will work)

  • 1 egg, lightly beaten

  • 1 tsp. Vanilla Australia vanilla extract

  • cream or your favourite ice-cream to serve

 

  • Gluten-Free

  • Preservative-Free

  • Vegetarian

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DIRECTIONS:

  1. Preheat oven to 160C and grease a medium size baking dish.

  2. Place diced apples in a large pot with water, vanilla and cinnamon. Cover and cook apples over medium heat for 15 minutes or until soft, gently stirring occasionally. Then remove from heat.

  3. Next, gently stir in maple syrup and chia seeds. Allow to sit for at least 10 minutes, so the liquid is absorbed by the chia seeds and thickens.

  4. Now, make the sponge. Using an electric mixer, beat butter and rapadura sugar until light and fluffy. Then, gradually add egg and vanilla, beating until mixture thickens.

  5. Sift flour and bi-carb soda into a bowl. Then fold half the beaten mixture and half the milk into the flour. Add remaining butter mixture and milk, then fold again.

  6. Place cooked apple into the bottom of the prepared baking dish. Top with sponge mixture and use a spatula to gently spread the mixture evenly.

  7. Bake for 25-30 minutes or until top is golden and springs back when lightly touched.

 
DessertLaura Scherianapple, fruit, fruity desssert, dessert, pudding, sponge pudding, gluten freeComment