Recipe
Apple sponge puddings with clotted cream
125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar
Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc. Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar. Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.
