250g or 2 big Bramley baking apples
1 tablespoon cornflour
100g soft brown sugar
75g SR flour
1 tablespoon hot water
Prep to Cook: Deep sided ovenproof dish, chopping board, veg knife, peeler, mixing bowl, sieve, hand mixer or food processor, spatula
Prep: 1. Prep the fruit:
Peel, core and quarter the baking apples.
Slice into wedges, each quarter to about 5 pieces
Cut the pomegranate in half end then into quarters
Bend back the quarter and flick off the pomegranate pieces
In a mixing bowl combine the apple slices and the pomegranate
Add the brown sugar and sift over the tablespoon of cornflour
Mix well and tip into an ovenproof cooking dish
Level off the fruit pieces to prevent them poking through the sponge.
2. Prep the cake topping:
Weigh the flour then make a hollow in the flour
Add and weigh the syrup into the hollow
In the previously used mixing bowl place the eggs and margarine
Tip on the flour and syrup
Add a tablespoon of hot water and using a hand held mixer
Mix for 30 seconds 15 on lower speed, 15 on high (or use a food processor)
3. Prep the pudding:
Spoon the cake mixture over the fruit and level out
Cook in the middle of the oven 190C or Gas 5
Cook until risen and golden, about 25 - 30 minutes
Serve with crème fraiche or greek yoghurt
Pomegranate has a very acidic effect on the other ingredients and can slow down the cooking so check the sponge in the centre to make sure it is cooked properly. It will be bouncy and springy if it is cooked through.
It is good to include a range of fruits in the diet for their vitamin C and dietary fibre.
Cooks Know How: This recipe will improve your peeling and slicing skills and enable you to enjoy making a fruit fusion to go under the sponge. You will see how the cornflour thickens up the fruit juices as they cook to make a sauce for the pudding. Cornflour is a maize starch that gelatinises when the liquid gets near boiling. It makes a glossy sauce.
The cake topping has syrup instead of sugar and is made by the all-in-one process. You will see how the easy mix sponge topping could easily be spread over different combinations of fruits. During cooking the cake crust browns as the sugar caramelises, the flour proteins set when the temperature is hot enough as do the egg proteins, holding the risen shape of the pudding.
Pomegranate and apple sponge pudding is moist, sweet and crunchy all at the same time. It has a sauce of its own so therefore does not require you to make custard the juice is in the pudding!
Challenge yourself to devise a new fruit mixture such as rhubarb and orange. You could also change the sponge by adding choc chips or zest of orange.