A simple but classic fruit sponge dessert that's most often made with apples. Once baked, you end up with three layers: the fruit itself, a gooey sponge and a crisp yet light top. This version of Eve's pudding includes ground cherries as well as apples and the sponge is made with a mix of wholemeal flour and polenta for a bit of added texture.
Keyword: apples, ground cherries, polenta, wholemeal spelt flour
500g(1 lb) cooking apples - peeled, cored and sliced
250g(½ lb) ground cherries
30g(1 oz) demerara sugar
1unwaxed lemon - zest and juice
40g(1 ½ oz) polenta
40g(1 ½ oz) wholemeal spelt flour
60g(2 oz) golden caster sugar
1large egg(I used a duck egg)
60g(2 oz) butter - melted
Mix together the ground cherries, apples, demerara sugar, honey and the grated zest of ½ of the lemon.
Place in a buttered baking dish and bake at 180℃ (350℉, Gas 4) for about 10 minutes until the fruit starts to soften.
Meanwhile, stir the polenta, flour, baking powder, granulated sugar, salt and zest of ½ lemon together in a bowl.
Make a well in the centre and add the egg, melted butter, juice of ½ lemon and enough milk to make a good dropping consistency.
Spoon the mixture over the fruit and bake for 25 mins until the sponge is well risen and golden.
You can of course, omit the ground cherries and use all apple instead. Or substitute for fruit of your choice.For a chocolate sponge version, just add a little lemon zest and a squeeze of juice to the fruit along with ¼ tsp ground cinnamon. For the sponge, omit the lemon and add 50g dark chocolate when melting the butter and ½ tsp of ground cinnamon to the flour.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.