We went on holidays last week and the weekend before leaving we had quite a bit of fruit – apples and pears – to use up. I had also had my new mixer delivered, so it was a good opportunity to try it out with this recipe I modified from Taste.com.
Pear and Apple Sponge Pudding (Moderate Salicylates, Low Glutamates, Low Amines)
- 3 golden delicious apples, peeled, cored and chopped
- 3 ripe pears, peeled, cored and chopped
- 1/4 cup caster sugar
- 2 tablespoons water
- 2 eggs, at room temperature
- 1 teaspoon vanilla essence
- 1/2 cup self-raising flour
- Ice-cream or custard to serve
 |
| Pear and Apple Sponge Pudding |
- Preheat oven to 180°C. Lightly grease a 5-cup capacity ovenproof dish.
- Place the apples in a saucepan with the water. Cook, partially covered, over medium heat for 5 to 8 minutes or until the apple is tender, add the pear and cook for another couple of minutes until the pear is warm. Drain the excess liquid and spoon the fruit into the prepared dish. Cover to keep warm.
- Using an electric mixer, beat the eggs until light and fluffy. Add the sugar, 1 tablespoon at a time, beating until thick and creamy. Stir in the vanilla.
- Sift the flour and slowly add to fold through the batter. Pour over the hot fruit.
- Bake for 30 minutes or until a skewer inserted into the sponge comes out clean.
- Serve hot with ice-cream or cream.
 |
| Pear and Apple Sponge Pudding with Custard |
Variations: For a low chemical version use 6 pears and no apples.
