Sponge Sandwich cake and Apple Sponge (Eve.s Pudding)

Eve's pudding has always been a family favourite, something about the apples and the sponge mix complementing each other especially if served with hot home made custard.  Delish!

Its actually a good pudding to make  especially if having a baking session and when you are making a sandwich sponge as all you will need to do is make up an extra batch and you have pudding as well as cake.

To start with I prepare the sponge sandwich mix which is indeed a cake mix in its own right.  I have made up several packet mixes of this mix which I keep in the pantry with a label on telling me what to add to the mix to make it up.  It saves time when I am in a hurry as I can just add it to the mixer or do by hand in a bowl and get it made up.

INGREDIENTS FOR THE SANDWICH CAKE MIX

4oz of sifted SR Flour

2ozs of sugar

2ozs margarine

One egg beaten with approximately two tablespoons of milk

METHOD

1.  Beat the margarine and sugar together to a cream.  To start with it will have a yellowy colour but when the mix is ready it will be a pale cream colour,

2. Stir in  a little of the flour and then a little of the beaten egg and mix,don't put it in, in one fair swoop as this could make the mixture curdle and if it curdles you will lose air out of the cake until both mixtures are incorporated.  The flour helps to counteract an egg addition that has curdled.  Once all mixed in give a couple of extra stirs to make sure it is all mixed in.  Sometimes the flour hides in the bottom of the bowl and you want a nice even mix.  The mixture should be nice and soft.

If making the Eve's Pudding:

Keep the mixture to one side in its bowl if you are making the Eve's pudding details of which are below.

However If making a cake:

3.  Pour the mixture into a well greased 7 inch cake tin making the top level with a round flat bladed knife.

4.  Bake in a moderate oven 350 degrees to 375 degrees F Gas Regulo 3 to 4 for about 30 minutes

5.  When cold cut the cake in half and spread with buttercream and jam or whipped cream and fresh fruit.  If using fresh fruit to turn it into a gateaux type cake.  Keep the cake in the fridge, but if just a buttercream and jam sponge it will store safely in the tins on the pantry shelf.

Making the Eve's pudding:

Now you have your sponge mix ready we can turn to making the Eve's pudding.  The reason I make the sponge first is to save the apples going brown (oxidising) which you just do not want.

1.  Peel and core and slice enough apples to three quarters fill a pie dish (this can be varied on however deep the dish is).

2.  Add 2 tablespoons of sugar and 2 tablespoons of water.

3.  The recipe says cook apples in the oven until they are stewed however in modern practice I stew the apples on the top of the cooker then add them to the dish.

4.  Add the sponge/sandwich mix to the top.

5.  Bake in a moderate oven 350 degrees F to 375 degrees F Gas Regulao 3 to 4 for about 40 minutes until golden brown.  Serve with hot piping custard.  I must say it was very tasty and went down extremely well.

Note

The fruit may be varied to Rhubarb, Rhubarb and Strawberries, Plums, Raspberry and Apple, etc.  A good quick but substantial pudding to help pad your main meal out that little bit more.