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    Hot Apple and Cinnamon Sponge with Pecans and Maple Syrup

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    Hot Apple and Cinnamon Sponge with Pecans and Maple Syrup

    Serves: 4


    • 135g unsalted butter, plus extra for greasing
    • 25g demerara sugar
    • 2 Granny Smith apples, peeled, cored and thinly sliced
    • 225g maple syrup
    • 110g unrefined caster sugar
    • 2 medium eggs, beaten
    • 110g plain flour
    • 2 teaspoons ground cinnamon
    • 1½ teaspoons baking powder
    • 75g pecan nuts, coarsely chopped


    1. Melt 25g of butter and the demerara sugar in a non-stick frying pan. Once the sugar has started to caramelise, add the apple and cook quickly to soften and colour it. Leave the apple on a cooling rack. Grease a 1.5-litre pudding basin and put half the maple syrup and a third of the apple in the bottom.
    2. Cream together the remaining 110g of butter and the caster sugar until light and creamy. Add the eggs and 2 tablespoons of flour, beat well. Fold in the remaining flour, the cinnamon, baking powder and pecans. Layer the sponge mixture in the basin alternately with the apple, ending with a layer of sponge. Cover the bowl with greaseproof paper and then aluminium foil and tie it around the rim using string or elastic bands. Place in a large saucepan half full of hot water and steam for about 11/2 hours. Turn out onto a warm plate and pour over the remaining maple syrup. Serve with custard or cream.

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    5 stars