This quick and simple Apple Sponge Recipe was recorded by Nana Ling in 1941. Known in some parts of the world as Eve's Sponge, it can be enjoyed thoroughly (I recommend with a scoop of ice cream) right now if you have four apples, a few simple ingredients, and the 15 minutes it takes to get it into the oven.
Some recipes never grow old... and this is one of them! Check out the 5-star ratings and rave reviews below.
Why Nana Ling's recipe is a winner
Nana Ling's handwritten recipes are such a treasure, and this Apple Sponge Pudding Recipe is another a winner.
It includes a little shortcut, and who doesn't love a time-saving tip?
Most of the Apple Sponge Recipes that are popular today require the apples to be stewed first. Nana Ling's instructions were to simply slice the apple, place it in the dish and sprinkle with sugar before adding the sponge mixture.
Does this shortcut work? Of course (Nans always know best!) The apple stews in its own juices during the cooking, leaving perfectly soft stewed apple underneath a soft and crumbly sponge.
Keep scrolling for the updated recipe which includes a few small tweaks along with modern measurements.
To make this rustic little apple sponge dessert you'll need:
- about 4 apples (granny smith or other cooking apples such as Braeburn, Fuji or Pink Lady)
- caster sugar
- lemon (I've added a squeeze of lemon over the apples to the original recipe)
- ground cloves (an optional addition to the original recipe, this brings out the flavour of the apples and you could also use cinnamon or allspice which both go well with apple)
- plain/all purpose flour
- baking powder.
How to make Apple Sponge
Lots of recipes promise "quick and easy".
This one falls squarely in that category. Pinky Promise!
I've allowed 15 minutes prep time, but I reckon it could be done in 10 minutes if you put your skates on. (Note: this is a saying – please don't ever wear skates in the kitchen or rush around 😆)
Ready? Let's go!
Pre-heat the oven to moderate (180 degrees celsius/350 degrees fahrenheit) and grease a pie dish (of about 22cm diameter).
Peel and core apples, quarter and then slice thinly –about 5mm thick.
Place in the pie dish, spreading out evenly.
Squeeze the juice from the lemon onto the sliced apple and then sprinkle with first measure of sugar (¼ cup).
Also sprinkle the ground cloves over the apples if you're adding this spice.
Next, cream the butter and sugar. Add the egg and beat again.
Stir in the sifted flour. The mixture will be quite thick (lucky Nana Ling included this note in her original recipe – it's much thicker than I'd expected).
Okay, spoon the mixture over the apple layer and then spread out more evenly if possible with a spatula or the back of a spoon.
Place into the oven for 30 minutes or until the top sponge layer is cooked and a golden colour.
Enjoying Apple Sponge
Enjoy your Apple Sponge served warm or cold, with custard, cream or ice cream – or just on its own.
The sponge is fine re-heated the next day, provided you store it in the fridge, and can even be frozen for up to 3 months.
Love this Apple Sponge?
I'd so appreciate it if you took the time to rate and review this Apple Sponge Recipe.
If you love Apple recipes, check out these, too:
- 1 pie dish (approx 22cm)
- 550 grams apples (about 4 granny smith or other cooking apples)
- ¼ cup caster sugar
- ½ lemon
- 1 pinch ground cloves (optional)
- 100 grams butter
- ½ cup caster sugar
- 1 egg
- 1 cup plain/all purpose flour
- 2 teaspoons baking powder
- Pre-heat oven to moderate (180 degrees celsius/350 degrees fahrenheit).
- Grease pie dish.
- Peel and core apples, quarter and then slice (about 5mm thick). Place in the pie dish, spreading out evenly.
- Squeeze juice from the lemon onto the sliced apple and then sprinkle with first measure of sugar (¼ cup) and ground cloves if you're adding the spice.
- Cream butter and sugar. Add egg and beat again.
- Stir in sifted flour. Mixture will be quite thick.
- Spoon mixture over apples and then spread more evenly if possible with a spatula or back of a spoon.
- Place into oven for 30 minutes or until top is cooked and a golden colour.
- Serve warm with custard, cream or ice cream