Ingredients
The following ingredients have 4 Servings
- 3 Bramley apples/cooking apples (about 600g)
- 1 tbsp lemon juice
- 2 tbsp water
- 100 g granulated sugar
- For the sponge topping:
- 100 g self raising flour (sieved)
- 75 g buttery spread (or softened butter)
- 75 g caster sugar
- 1 large egg (lightly beaten)
- ½ tsp vanilla bean paste
Instruction
- Preheat the oven to 180ºC.
- Put the lemon juice and water into a pan.
- Peel, core and quarter the apples, then cut each quarter into 3 slices (add the slices to the pan as you go along, giving a stir to coat).
- Sprinkle the granulated sugar over the apples and simmer (under a lid) on a medium heat for about 5 minutes or until the apples are cooked through.
- Once ready take off the heat and transfer to a 15 cm souffle dish to cool.
- To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.
- Next beat in the vanilla bean paste, followed by the egg a little at a time.
- Fold in the flour a tablespoon at a time.
- Spread the mixture over the apples.
- Bake in the oven for 40 – 45 minutes (or until an inserted skewer comes out clean).
- Serve with custard or vanilla ice cream.
