Apple and cardamom sponge pudding
Cardamom and apples are a perfect food marriage. They are lovely both in cakes and puddings. Alternatively, use ginger or a small pinch of cloves. While the sponge may sink before serving, don't worry as they still taste delicious. Granny Smith apples have great flavour for cooking and they go lovely and fluffy instead of holding their shape. If you want defined pieces of apple, then choose a different variety, such as Braeburn.
- Preheat oven to 180C.
- Peel, core and finely slice apples. Place apples in a saucepan with 2 tablespoons of water. Gently cook apples until just tender, adding more water if needed but adding as little as possible. Remove from heat and sprinkle over brown sugar and cardamom.
- Beat eggs and sugar until pale and creamy add flour and baking powder and fold to mix.
- Divide apples without extra liquid between four 1-cup capacity ramekins.
- Spoon over sponge and cook for 20 minutes until sponge is puffed and golden.