16 December 2012,21:24 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Grease a 6 pint pudding basin or other heatproof bowl.
  • The Sauce: Melt unsalted butter, add light brown sugar with maple syrup. When sugar dissolves, add double cream. Bring to the boil.
  • Remove from heat and spoon 2 tablespoons of sauce into greased bowl and set the rest aside. Add chopped apples.
  • The Sponge: In a mixing bowl, beat butter and sugar until creamy, beat in eggs, one at a time, add a tablespoon of flour with each one. Sieve in remaining flour, baking powder and ginger.
  • Fold everything together until evenly combined. Spoon mixture into dish and smooth the top level. Cover tightly with waxed paper and foil and steam for an hour.
  • Check water level in steamer regularly and add boiling water if needed.
  • Turn out sponge on a serving plate, cut into slices and pour over remaining warmed creamy maple sauce and serve.


  • 150 grams light brown sugar
  • 75 grams unsalted butter
  • 2 tablespoon maple syrup
  • 100 ml double cream

The Sponge

  • 3 large eggs
  • 150 grams unsalted butter, softened
  • 150 grams light brown sugar
  • 150 grams plain flour
  • 1 green apple, peeled, cored and chopped
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger

1 comment for “Butterscotch Apple Sponge with Maple Cream Sauce”

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