Nigella Apple Sponge Pudding Recipe

Nigella Apple Sponge Pudding is a warm, comforting British dessert that combines tender spiced apples with a soft, buttery sponge topping. It’s the kind of pudding that feels like a hug in a bowl—perfect for chilly evenings, Sunday family meals, or when you need a simple dessert that delivers both sweetness and nostalgia.
The dish uses everyday ingredients like apples, butter, flour, sugar, and eggs, and the method is straightforward: cook the apples, pour a light sponge mixture over them, and bake until golden. With a gentle balance of tart fruit and soft crumb, this pudding is timeless and incredibly satisfying.

What Exactly Is Nigella Apple Sponge Pudding?

Nigella Apple Sponge Pudding is a baked dessert where sliced apples form the juicy base, and a fluffy sponge batter is poured on top before baking. As it cooks, the apples soften into a stew-like texture, while the sponge rises into a light, airy topping. It’s a classic British-style pudding known for warm spices, tender fruit, and a melt-in-your-mouth finish. Nigella’s version keeps things simple, homey, and utterly comforting.

Why This Recipe Is a Must-Try

• Classic comfort dessert – Warm apples and soft sponge create a nostalgic, homely flavor.
• Effortlessly simple – Uses staple ingredients and minimal equipment.
• Perfect for any season – Works in autumn with spices or in summer with fresh apples.
• Flexible and forgiving – Easy to adjust sweetness, spices, or fruit variety.
• Ideal for families – Loved by kids and adults, especially when served warm.

Key Ingredients Needed for Nigella Apple Sponge Pudding

• 4–5 apples (Bramley or Granny Smith work well), peeled and sliced
• 2 tbsp sugar (for apples)
• 1 tsp cinnamon or mixed spice
• 125g butter (melted or softened)
• 125g caster sugar
• 2 large eggs
• 125g self-raising flour
• 1 tsp vanilla extract
• Pinch of salt
• Cream or custard for serving (optional)

Equipments

• Medium saucepan
• Baking dish
• Mixing bowl
• Whisk or electric mixer
• Peeler and knife
• Oven

Instructions to Make Nigella Apple Sponge Pudding

• Prepare the apples – Peel and slice the apples, then cook them in a saucepan with sugar and cinnamon until lightly softened.
• Transfer to dish – Spread the warm apples evenly across the base of your baking dish.
• Mix the sponge – Whisk butter and sugar together, then add eggs, vanilla, and finally the flour and salt.
• Combine carefully – Stir the batter until smooth and creamy without overmixing.
• Layer the pudding – Pour the sponge mixture over the apples, spreading gently with a spatula.
• Bake until golden – Cook at 180°C (350°F) for 30–35 minutes, or until risen and lightly browned.

Common Mistakes I Made (And How I Fixed Each One)

• Sponge turning too dense – I mixed the batter less and kept it airy to get a fluffier rise.
• Apples staying too firm – Pre-cooking them ensured a soft, tender base.
• Pudding drying out – I covered it lightly with foil for the last 10 minutes of baking.
• Overly sweet result – Using tart apples like Bramley balanced the flavors better.
• Uneven baking – Switching to a shallower dish helped the sponge cook evenly.

Healthier Version of Nigella Apple Sponge Pudding

• Choose wholemeal flour – Adds fiber while keeping the sponge soft.
• Use less butter – Replacing half the butter with applesauce lightens the pudding.
• Reduce added sugar – Let the natural apple sweetness shine.
• Add oats – Sprinkle rolled oats over the apples for extra texture and nutrients.
• Serve with yoghurt – A lighter alternative to cream or custard.

What to Pair With Nigella Apple Sponge Pudding

• Warm vanilla custard – The silky texture pairs beautifully with baked apples.
• Pouring cream – Adds richness without overpowering the fruit.
• A scoop of vanilla ice cream – Melts into the warm sponge for a dreamy finish.
• Cinnamon whipped cream – Adds a lightly spiced, airy topping.
• Caramel drizzle – Enhances the sweetness and adds depth.

Pro Tips to Get Perfect Nigella Apple Sponge Pudding Every Time

• Use tart apples – They hold flavor and structure better when baked.
• Soften apples first – Prevents crunchy pieces in the final dessert.
• Cream butter and sugar well – Creates a lighter, more tender sponge.
• Keep the batter thick – Ensures a proper rise over the juicy apple layer.
• Avoid overbaking – Remove once the sponge springs back slightly to the touch.
• Let it rest briefly – The flavors settle, and the sponge absorbs some apple juices.
• Serve warm – Enhances both the fruit aroma and sponge texture.

Easy Variations of Nigella Apple Sponge Pudding

• Add berries – Blueberries or raspberries brighten the flavor.
• Mix in caramel – A swirl of caramel sauce adds richness.
• Apple & pear blend – Combines two soft fruits for more complexity.
• Add nuts – Chopped pecans or walnuts give a pleasant crunch.
• Add ginger – A hint of ground ginger adds warmth and spice.
• Chocolate twist – Fold in white chocolate chips for a sweeter pudding.

How to Store Nigella Apple Sponge Pudding the Right Way

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Cool before storing – Prevents excess moisture from making the sponge soggy.
• Keep portions separate – Helps maintain better texture when reheating.
• Freeze for convenience – Freezes well for up to 2 months.
• Label with date – Ensures you enjoy it while still fresh.

The Best Ways to Reheat Nigella Apple Sponge Pudding

• Oven reheat – Warm at 160°C (320°F) for 10 minutes to restore fluffiness.
• Microwave option – Heat in 20-second bursts to avoid drying out.
• Steam gently – Keeps the sponge moist without overcooking.
• From frozen – Thaw overnight and reheat in the oven until warm.

Nutrition (Per Serving)

• Calories: ~360
• Carbohydrates: 55g
• Protein: 5g
• Fat: 14g
• Fiber: 3g
• Sodium: 120mg
• Sugars: 32g

Other Popular Nigella Lawson Recipes

• Nigella Chicken Chorizo Tray Bake
• Nigella Leftover Chicken Pie

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FAQs

How do I keep the sponge layer light and fluffy in apple sponge pudding?

To keep the sponge light, cream the butter and sugar thoroughly before adding the eggs. This traps air and helps the batter rise properly as it bakes. Avoid overmixing the flour at the end, as too much stirring makes the sponge dense.

Should I cook the apples before baking the sponge pudding?

Yes, pre-cooking the apples helps them soften evenly and prevents firm or crunchy pieces in the finished dish. Simmering them briefly with sugar and cinnamon creates a tender base that blends perfectly with the sponge.

Why does my apple sponge pudding sink in the middle?

A sunken pudding often means the batter was too wet or the oven door was opened early. Measure ingredients accurately, especially the butter and eggs, and keep the oven closed for the first 20 minutes so the sponge can rise without temperature changes.

Can I use any type of apples for this pudding?

Tart, firm apples like Bramley, Granny Smith, or Braeburn work best because they hold their structure when cooked. Sweeter, softer varieties may break down too much, resulting in a mushier base.

Final Thoughts

Nigella Apple Sponge Pudding is everything a home dessert should be—warm, soft, comforting, and full of simple flavors that bring people together. With tender apples, a light sponge, and an inviting aroma, it’s a pudding that feels both nostalgic and timeless.

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