This easy apple sponge pudding is a classic British dessert – soft, fluffy sponge over tender, cinnamon-spiced apples. Perfect served warm with custard or cream.
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My recipe for this easy apple sponge pudding is like a fusion of apple crumble base spiced with a little cinnamon but with a sponge cake topping instead of the crumble.
While some apple pudding recipes make you stew the apples first, I find that sliced apples work really well in the dish without the need for precooking (just as they do in a crumble).
This makes this recipe really easy and quick to prepare.
The sponge topping is made in exactly the same way as a Victoria sponge, with butter, caster sugar, eggs, flour and a little baking powder.
A teaspoon of vanilla extract adds great vanilla sweetness to the soft sponge.
Also known as Eve’s Pudding, named after Eve (in the Bible) who tempted Adam with an apple, apple sponge is a traditional British dessert originating in Victorian times.
It reminds me of a classic school pudding especially when served with plenty of custard! Brilliant as a warm dessert when the weather is chilly or just as a homely pudding anytime of year.
What Apples are Best for Apple Sponge Pudding
Bramley apples – also known as cooking apples – are a sour/tart variety of apple used in cooking that is widely available in the United Kingdom.
But if you are elsewhere where cooking apples are not available then Granny Smith apples are a good alternative. They will not go too mushy when baked in a dish like this.
Any other variety of eating apple can also be used if the others are not available. If using eating apples then you can skip the sugar sprinkled over the apples too.
Apple Sponge Pudding Ingredients
Here are the ingredients I use. Check the recipe card at the end of the post for the quantities!
- Bramley apples – The main basis of the recipe. I use 3 cooking apples, approx. 800-900 g before peeling and coring. You can also using normal eating/dessert apples, Granny Smiths work well.
- caster sugar – if you only have granulated, this can be used instead. Part of the sugar is used to sweeten the cooking apples, the rest in the sponge mix.
- cinnamon – a little cinnamon sprinkled over the apples really brings out their flavour.
- butter – I prefer to use unsalted in sweet dishes like this. Can be replaced with margarine if needed.
- eggs – medium free-range are my choice.
- self-raising flour – to ensure the sponge layer rises well. If you have none, you can use plain adding 1 additional teaspoon of baking powder.
- vanilla extract – gives the sponge layer a delicious vanilla flavour. Extract or vanilla bean paste should be used for the best results and flavour.
- baking powder – I add just a little baking powder to this even when using self-raising flour, to ensure a good rise.
How to Make Apple Sponge Pudding
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy apple pudding recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Preheat oven to 180°C fan / 200°C standard oven.
Step 1. Peel, core and slice the apples and arrange them in an oven dish.
Step 2. Sprinkle over 60 g caster sugar and the cinnamon.
Step 3. Cream together the softened butter and 110 g caster sugar, then add the eggs, flour, baking powder and vanilla extract and mix well.
Step 4. Spoon the sponge mix over the prepared apples, smoothing it down with the back of a wooden spoon. Don’t worry too much about covering all the apples, the sponge will spread as it bakes.
Bake for 30 to 35 minutes until golden brown and risen.
Dust with icing sugar. Serve warm with custard, cream or ice cream.
The cooked sponge pudding keeps well in the fridge for 2-3 days.
Tips
Freezing, reheating tips for this dish.
Yes, prepare the dish as per the recipe including baking, allow to cool fully then wrap the entire dish in foil and/or clingfilm. Freeze for up to a month. Thaw the dish fully in the fridge and then heat through in a low oven and serve.
Yes, serve individual portions into bowls and then reheat them in the microwave for 30 seconds on high. Add custard or ice cream and serve.
Yes, this apple sponge pudding can be made ahead.
Bake the pudding, allow it to cool completely, then cover and refrigerate for up to 24 hours. Reheat until piping hot before serving. The sponge may soften slightly, but the flavour remains just as good.
Variations
This sponge pudding can be made with a base of other fruits too – rhubarb, peaches (tinned or fresh), pear are some that work well.
Try a combination of apple and pear, or throw in a handful of raisins or sultanas together with some additional spices like nutmeg and ginger.
See my tasty berry-based sponge pudding and classic rhubarb sponge for some of my favourites.
More desserts to try
If you love comforting apple desserts, why not try one of these other puds:
Recipe
Apple Sponge Pudding
Ingredients
- 800-900 g (28 oz) Bramley (cooking) apples approx 3 large apples
- 60 g (⅓ cup) caster sugar (superfine sugar) to sweeten the apples
- ½ tsp cinnamon
- 110 g (½ cup) butter softened
- 110 g (½ cup + 1 tbsp) caster sugar (superfine sugar)
- 2 medium free-range eggs
- 110 g (⅔ cup) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Equipment
Instructions
- Preheat oven to 180 degrees C (fan).
- Peel, core and slice the apples and arrange in a baking dish.800-900 g Bramley (cooking) apples
- Sprinkle over the caster sugar and cinnamon.60 g caster sugar (superfine sugar), ½ tsp cinnamon
- In a mixing bowl, cream together the butter and caster sugar.110 g butter, 110 g caster sugar (superfine sugar)
- Add the eggs and flour and beat well until combined.2 medium free-range eggs, 110 g self-raising flour
- Add the baking powder and vanilla extract and mix in.1 tsp baking powder, 1 tsp vanilla extract
- Spoon the sponge mix over the prepared apples, smoothing it down with the back of a wooden spoon. Don't worry too much about covering all the apples, the sponge will spread as it bakes.
- Bake for 30 to 35 minutes until golden brown and risen. Dust with icing sugar and serve with cream, custard or ice cream.
Clare says
Just like my mum used to make!
Jim Robertson says
Hello, can I use individual pots to make this apple sponge.
bakingqueen74 says
Hi Jim, yes you could use small serving dishes if you like. I haven’t tested this so am not sure of the cooking time. Do report back if you try it.
Nigel Silver says
This is the first time I made this and it turned out fantastic
bakingqueen74 says
That’s great Nigel!
Fiona Love says
can I use this recipe in my air fryer
bakingqueen74 says
Hi Fiona, I am afraid I don’t use an air fryer frequently so while I looked into it and it does seem possible I couldn’t tell you the timings. This recipe is for the standard oven. Let me know if you try it!
Martin says
Just made this ,it’s come out perfect.
Added sultanas and a tablespoon of milk to batter
bakingqueen74 says
awesome, thanks for letting me know Martin! the addition of sultanas sounds perfect for winter.
Optimistic baker says
Unfortunately the cake batter did not cook on either occasion that I attempted to make this pudding. Not sure what I am doing wrong but the top was burnt and the batter was raw, definitely not golden brown and cooked in 35 mins.
bakingqueen74 says
Hi there, it sounds like the oven could have been on the wrong setting if the top was burnt and the centre was raw, could it have been on the grill setting instead of the fan oven? Also the temperature may have been wrong, was it at 180°C/350°F? Otherwise, please let me know the size of dish you used, could it have been a very deep one perhaps? I hope some of these tips help you to troubleshoot. This is a quite standard cooking time for this type of dessert.
Optimistic baker says
Hi, thank you for taking the time to respond. I definitely used the oven setting however, I do not have a fan oven and the recipe does not have a recommended temperature for conventional ovens. Also, the recipe does not specify a recommended size of baking dish so I used what I had which was a square Pyrex dish which is 20x20x7cm.
bakingqueen74 says
Hi there, if you have a conventional oven without fan setting then the cooking temperature is normally 20°C higher than the fan oven setting. This might explain the centre not having cooked through perhaps? The size of baking dish used was 16cm x 27 cm by 5.5 cm deep. Glass dishes apparently heat up faster than ceramic dishes so this may be the cause of the top burnin through contact. Wishing you good luck for the next try!