It’s a bright crisp day here, my favourite kind of day in autumn. With a chill in the air there is only one way to warm the house (and fill my belly); baking!
My apron is on, I’ve scoured the cupboards for inspiration and today I’m making apple sponge. Food should not only taste good but also look good, however today I’m not in the mood for delicate prettiness, I want something warm and hearty and this recipe is just that.
I can’t remember where I got this recipe from but it is a favourite as you really can do what you like with it. For some, my casual attitude to the recipe may be frustrating but when you make this you will see why. That’s the great thing with a bake like this, you can make it as sweet as you like or add different fruits or even make it big or small depending on how many mouths you have to feed. I’ve made loads of variations of this dish depending on what fruits are in season or better yet what’s growing in the garden. Don’t forget to try it with different spices.
Today I’m going to go for apple and raisins.
4 apples (more, or less depending on the size or your apples )
1 tbsp of water (you may need more depending on how many apples you’ve used)
175 grams of sugar (I generally use less but all depends on your sweet tooth)
A sprinkle or raisins
Cinnamon to taste
110 grams of butter
150 grams of self raising flour
To start pre heat your oven to 190 degrees (5 gas mark, 375 F).
Peel, core and cut your apples into thinnish slices (you can leave them chunky if you like they will just take longer to cook). Layer them in your preferred dish. Scatter raisins, sprinkle some sugar (depending on taste) and do the same for the cinnamon. Put enough water over the apples so they cook, not drown! Cover loosely and cook at 190 degrees until the apples have softened.
While the apples are cooking, in a bowl cream the butter and sugar. Then add the eggs and beat in the flour. If you find the mixture too stiff you can add a drop of milk to loosen it up.
When the apples are cooked pour the sponge mixture on top and put it back in the oven for 30 minutes until golden.
Once your timer goes off, put the kettle on and serve warm with cream or ice cream. I even like it cold with a sprinkle of icing sugar.