Apple Sponge

This quick and simple Apple Sponge recipe was recorded by Nana Ling in 1941. It can be enjoyed thoroughly (I recommend with a scoop of ice cream) right now if you have four apples and 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!

The Recipe for Easy Apple Sponge Pudding

Nana Ling’s handwritten recipes are such a treasure, and this one is again a winner.

When I’m testing these older recipes, I do a little research to update the quantities to modern measurements, spell out the method more clearly and fill in any gaps and also understand how these recipes may have changed over the years.

One thing I noticed about most of the Apple Sponge Recipes that are popular today, is that they 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.

I LOVED the idea of this little shortcut.

I wondered whether to trust Nana Ling’s recipe or go with the more modern recipes that added the stewing step?

I went with my gut and followed Nana Ling’s method.

Did it work?

Of course it did! Perfectly stewed apple underneath a soft and crumbly sponge. Nans always know best.

Keep scrolling for the updated recipe which includes a few small tweaks along with modern measurements.

Ingredients for Apple Sponge

To make this rustic little 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)
• butter
• egg
• 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?

Set.

Let’s go!

Pre-heat the oven to moderate (180 degrees celsius/350 degrees fahrenheit) and grease the pie dish.

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 (1/4 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 as it is much thicker than you’d expect).

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, 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.

You can also browse more of Nana Ling’s handwritten recipes here and more dessert recipes here.

If you love Apple recipes, check out my recipes for Apple Fritters, Apple Sponge and Apple Amber, too.