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Apple Sponge Pudding

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Dive into the culinary evolution of a cherished classic as we breathe new life into the iconic Edmonds cookbook recipe for Apple Sponge Pudding, now reimagined as a wholesome and nourishing plant-based delight. This transformation not only pays homage to tradition but also embraces the health-conscious values of modern cuisine, offering a delectable treat infused with the goodness of plant-based ingredients.

At the heart of our revamped creation lies the luscious base, where tender stewed apples mingle with plump raisins and fragrant cinnamon. This heavenly trio not only infuses the pudding with a comforting sweetness but also delivers a wealth of health benefits. Apples, rich in fibre and antioxidants, promote digestive health and support heart function, while raisins offer natural sweetness and provide a source of energy-boosting iron and potassium. Cinnamon adds a warm and aromatic touch, known for its anti-inflammatory properties and potential to regulate blood sugar levels, enhancing both flavour and wellness.

Now, let’s ascend to the lofty heights of the sponge top, where traditional ingredients make way for their plant-based counterparts, each contributing to a symphony of flavour and nourishment. Apple sauce steps into the spotlight, offering moisture and natural sweetness, while mashed bananas lend a creamy texture and a boost of potassium and vitamin B6. The flax egg, a simple blend of ground flaxseed and water, serves as a binding agent, rich in omega-3 fatty acids and fibre, promoting heart health and aiding digestion.

To achieve the perfect texture and rise, we incorporate plant milk, a dairy-free alternative that not only caters to vegan preferences but also provides essential nutrients like calcium and vitamin D. Whole wheat flour replaces refined flour, imparting a nutty richness and increasing fibre content for improved digestion and satiety. Baking powder ensures a light and airy texture, while brown rice syrup adds a subtle sweetness, offering a lower glycemic index compared to traditional sugar, supporting stable energy levels and reducing the risk of blood sugar spikes.

In essence, this revitalized rendition of the Apple Sponge Pudding transcends mere culinary delight—it embodies a celebration of wholesome ingredients and mindful eating, marrying tradition with innovation in a symphony of flavour and nourishment. With each spoonful, savour not only the comforting taste of nostalgia but also the vibrant essence of health and vitality as nature’s bounty comes together in harmony on your plate. Embrace the joy of plant-based indulgence and embark on a culinary journey that nourishes body, mind, and soul.

Apple Sponge Pudding

Catherine BarclayCatherine Barclay
I have finally converted a family favourite converted from a classic edmonds cookbook recipe to WFPB. I hope that you like it as much as we do.
Simple to put together and can last in the fridge for a few days covered
Course Dessert
Cuisine British
Servings 4 servings

Ingredients
  

Apple Mix

  • 4 cups stewed apple
  • ¼ cup raisens
  • 1 tsp cinnamon

Sponge top

  • ½ cup apple sauce
  • 1 banana mashed
  • 1 flax egg see notes below
  • ¼ cup plant milk
  • cups whole wheat flour
  • 1 tbsp baking powder
  • ¼ cup brown rice syrup

Instructions
 

  • Preheat oven to 180°C (350°F).
  • Make up the flax egg, allowing it to set.
  • Combine the apple mix and spread out in a small rectangular casserole dish.
  • Combine all the sponge-top ingredients using a fork to whisk them to a smooth consistency.
  • Spread the sponge topping evenly over the apple mix.
  • Bake for 35 minutes or until a fork comes out clean when pierced through the sponge topping.
  • Serve warm.

Notes

Flax Egg
Mix 1 Tbsp ground linseed (flaxseed) with 3 Tbsp of water, let it sit for 5 minutes.
Keyword apple bread, edmonds recipe, sponge dessert, vegan, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.
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