When I was growing up, Sunday dinner was invariably a roast of some sort. If we were very lucky, it was roast pork with crackling, over which we children fought like demons. If things were going incredibly well, it was followed by Apple Sponge Cake With Custard, my very, all-time, hands-down favourite. The quintessential comfort food.

Apples coated with raspberry jam, baked until tender, topped with a buttery sponge cake and served with a generous pour of hot custard. You’ll want to keep the pitcher of custard nearby, to add  more as you work your way down into the bottom of the serving. Sublime.


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Apple Sponge Cake with Custard

  • Author: Helen Kain
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


A warm base of raspberry tinged apples baked under a tender, buttery sponge cake topped with generous pour of hot custard. Total comfort food.



For the cake

  • 5 large apples, peeled, cored and cut into 1/2” chunks
  • 4 oz (113 g) good-quality raspberry jam
  • 4 oz (113 g) unsalted butter, softened
  • 4 oz (113 g) sugar (caster if you have it)
  • 2 large eggs
  • 4 oz (113 g) self-rising flour

For the custard

  • 2 c milk
  • 4 large egg yolks
  • 1/2 tsp vanilla
  • 2 tbsp (25 g) sugar
  • 1 tbsp (9 g) cornflour


  1. Preheat the oven to 325°F Convection Bake or 350°F Regular.
  2. Coat the chopped apples with the raspberry jam. Divide them between eight 16-oz ramekins or one 4-quart casserole dish.
  3. In a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs. Beat in the flour, being careful not to over mix.
  4. Divide the batter between the ramekins or into the casserole dish, dolloping it on top of the apples, and smoothing slightly. It doesn’t have to go right to the edges, as it will spread out as it bakes.
  5. Bake until golden and a toothpick inserted comes out clean (20 to 30 minutes).
  6. Serve topped with hot custard.

To make the custard

  1. In a saucepan over low heat, gently heat the milk to a simmering point.
  2. Whisk the eggs, vanilla, sugar and cornstarch together in a medium sized bowl.
  3. When the milk is heated, pour about 1/2 c of hot milk over the egg mixture and whisk until combined. Add back to the heated milk in the saucepan, and using a wooden spoon or spatula, stir until the mixture is thickened (about 5 minutes).
  4. Serve immediately.


  • If you don’t have self-rising flour, you can use All Purpose and add 1/2 tsp of baking powder and 1/4 tsp of salt.


  • Serving Size: 8