Apple and Pineapple Sponge Pudding

Apple and Pineapple Sponge Pudding

This simple Apple and Pineapple Sponge Pudding is quick to whip up and makes a delicious dessert!

  • 1 hour 15 mins
  • 6-8
  • Intermediate


  • 3 eggs
  • 375ml (1½ cups) sugar
  • 180ml (¾ cup) milk
  • 44g crushed pineapple in light syrup, drained (syrup reserved)
  • 750ml (3 cups) self-raising flour
  • 3ml (½ t) salt
  • 385g tin sliced pie apples
  • custard, to serve


  1. Preheat oven to 180°C. Grease a 24cm square ovenproof dish. Beat the eggs and sugar together until creamy. Mix the milk and pineapple through.
  2. Sift the flour and salt over and fold through. Pour into the prepared dish and top with the apples. Bake for about 1 hour until golden. Drizzle reserved pineapple syrup over as soon as it comes out of the oven. Serve with custard.

Magazine issue date: Aug, 2014

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