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–+ servings

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
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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
  • 1½ 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
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