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.
As an adult, I can still be seen doing the Snoopy Happy Dance when this dessert is in the offing.
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 to the bottom of the serving. Sublime.Print
For the cake
- 900 g or 2 lb large apples, peeled, cored and cut into ½” chunks (about 5 large apples)
- 133 g or 4 oz good-quality raspberry jam
- 113 g or 4 oz unsalted butter, softened
- 113 g or 4 oz sugar (caster if you have it)
- 2 large eggs
- 113 g or 4 oz all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the custard
- 2 c milk
- 4 large egg yolks
- ½ tsp vanilla
- 25 g or 2 tbsp sugar
- 9 g or 1 tbsp cornflour
- Preheat the oven to 325°F Convection Bake or 350°F Regular.
- Coat the chopped apples with the raspberry jam. Divide them between eight 16-oz ramekins or one 2-quart casserole dish.
- 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.
- 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.
- Bake until golden and a toothpick inserted comes out clean (20–30 minutes for ramekins, 30–40 minutes for a casserole dish).
- Serve topped with hot custard.
To make the custard
- In a saucepan over low heat, gently heat the milk to a simmering point.
- Whisk the eggs, vanilla, sugar and cornstarch together in a medium-sized bowl.
- 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).
- Serve immediately.
This dish is made with a British sponge cake, which is far more like a pound cake than a traditional sponge cake, which contains no butter. Think Victoria Sponge, not Chiffon cake.
- Prep Time: 10
- Cook Time: 30
- Serving Size: 8
Just keep pouting….