Best English Pudding Cake Recipes
TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE
A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or ice cream for a great Autumn/Fall pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 16 Slices, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C/360°F or Gas mark 4.
- Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
- Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
- Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
- Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
- Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
- Sprinkle over with the demerara sugar.
- Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
- Leave to cool slightly for 10 minutes & then cut into squares or bars.
- Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
- If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
- It can also be microwaved too, for a future hot pudding!
Nutrition Facts : Calories 293.5, Fat 13, SaturatedFat 7.7, Cholesterol 83.3, Sodium 145.3, Carbohydrate 40.8, Fiber 1.3, Sugar 22.5, Protein 4.1
ENGLISH PUDDING CAKE
Steps:
- Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
- In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
- In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
- Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold.
- Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
- Serve the cake warm with a dollop of spiced whipped topping.
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