Apple and Cinnamon Pudding
As the autumn chill sets in and the leaves start to turn, there’s nothing quite like cosying up with a warm, comforting pud apple and cinnamon pudding that’s sure to become a staple in your household.
This delightful dessert is the epitome of British comfort food – it’s proper scrummy, dead easy to whip up, and will fill your home with the most heavenly aroma. This apple sponge pudding recipe is perfect for those nippy evenings when you fancy something sweet but can’t be bothered with anything too fussy.
Indulge in the cosy flavours of autumn with this irresistible Apple Cinnamon Quick Bread! Featuring warm apple and cinnamon notes, it’s one of those apple baking recipes that’s both simple and delicious.
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Use any type of apples or try using Zestar apples for an extra crisp flavour!
Ingredients
- 225 g Soft Margarine
- 225 g Dark Brown Sugar
- 3 lrg Eggs
- 100 g Sultanas
- 225 g Self-Raising Flour
- 2 tsp Baking Powder
- 400 g Apples (Peeled, cored and finely chopped)
- 4 tsp Ground Cinnamon
To Finish
- Brown Sugar (for sprinkling)
How To Make Apple and Cinnamon Pudding
Pre-heat the oven to 180℃/160℃ fan/350℉/Gas 4. No need to grease the foil pudding containers unless you’re using oven proof dishes.
Add the margarine, sugar, eggs, sultanas, flour and baking powder into a large bowl and beat well for 2 minutes. Spoon half of the mixture to the pudding containers.
In a separate bowl add the chopped apples and cinnamon. Mix together. Spread in an even layer on top of the sponge mixture. Spread the remaining cake mixture on top, level the surface then sprinkle with sugar.
Bake for about 35-40 minutes (depending on the size of the containers). Insert a skewer or sharp knife in the middle. If it comes out clean it done.
Leave to cool or serve warm with custard.
Serving suggestions
This pudding is delightful on its own, but for a proper treat, serve it warm with a generous dollop of custard or a scoop of vanilla ice cream. For a lighter option, a drizzle of single cream works a charm.
Storage tips
Keep any leftovers covered in the fridge for up to 3 days. To reheat, pop it in the microwave for about 30 seconds or until warm through. These foil pudding containers are great for storing in the freezer. Make sure you buy the foil pudding basins with lids included.
Variations
Feel free to jazz it up! Add a handful of raisins or swap the cinnamon for mixed spice. For a twist, try using Bramley apples for a tangier flavour.
Apple and Cinnamon Puddings
Equipment
Ingredients
- 225 g Soft Margarine
- 225 g Dark Brown Sugar
- 3 lrg Eggs
- 100 g Sultanas
- 225 g Self-Raising Flour
- 2 tsp Baking Powder
- 400 g Apples (Peeled, cored and finely chopped)
- 4 tsp Ground Cinnamon
To Finish
- Brown Sugar (for sprinkling)
Instructions
- Pre-heat the oven to 180℃/160℃ fan/350℉/Gas 4. No need to grease the foil pudding containers unless you're using oven proof dishes.
- Add the margarine, sugar, eggs, sultanas, flour and baking powder into a large bowl and beat well for 2 minutes. Spoon half of the mixture to the pudding containers.
- In a separate bowl add the chopped apples and cinnamon. Mix together. Spread in an even layer on top of the sponge mixture. Spread the remaining cake mixture on top, level the surface then sprinkle with sugar.
- Bake for about 35-40 minutes (depending on the size of the containers). Insert a skewer or sharp knife in the middle. If it comes out clean it done.
- Leave to cool or serve warm with custard.