Mary Berry Baked Apple Lemon Sponge

This is the kind of pudding that sneaks up on you.

I made it on a whim—one of those “what can I do with these sad apples and half a jar of lemon curd” situations. I wasn’t expecting much. But the result? Warm apples nestled into creamy lemon sauce with a golden sponge top that cracked under the spoon like sugar crust on a crème brûlée. One bite in, and I was already planning to make it again for Sunday lunch.

The first time I made it, I sliced the apples a bit too thick and they didn’t soften as much as I wanted. The second time, I pulled out the mandolin and nailed that soft, custardy base. Now it’s firmly in my “make when people need cheering up” rotation.

Why This One Works So Well

• Cream and lemon curd base melts into something between a sauce and a custard. It seeps up into the sponge and makes the whole thing taste indulgent—but still fresh.
• Thinly sliced apples bake down into the sauce, not too firm, not too mushy. You want them just holding their shape.
• Sponge topping is light, fluffy, and just sturdy enough to hold a sprinkle of crunchy demerara.

It’s a pudding that’s both rich and refreshing. Which is rare. And wonderful.

Ingredients + Why They Matter

• Single Cream – Thins the lemon curd and turns it into a baked custard base.
• Lemon Curd – Adds zing and sweetness. Use a good-quality one with real butter and lemon—not a watery version.
• Plain Flour (just a touch) – Helps thicken the base slightly and stops it being too loose.
• Cooking Apples – Bramleys are perfect here. Sharp, juicy, and they collapse just the right amount when baked.
• Self-Raising Flour + Baking Powder – Lightens the sponge so it floats just above the apple base.
• Butter, Sugar, Eggs, Milk – Classic sponge ingredients. Soft butter is key for easy mixing.
• Demerara Sugar – Gives the top a caramelised crunch that’s irresistible with the soft sponge underneath.

Making It Yours (Without Ruining It)

• Want more lemon? Add the zest of one lemon to the sponge batter. It really lifts the flavour.
• Using pears or plums? Go for it—but reduce the baking time by 10 minutes. They’re softer than apples.
• No lemon curd? I tried with orange marmalade once. It worked, but it was a very different (and much sweeter) bake.
• Dairy-free? Use a plant-based cream and dairy-free butter. The texture’s a little looser, but still lovely.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Apples stayed too firm	Sliced too thick	Use a mandolin or food processor—3mm max
Sponge too pale	Didn’t give it long enough before foil	Let it bake uncovered for 30 minutes first
Topping too runny	Lemon curd too thin	Use a thick, good-quality curd (check the label)
Base separated	Didn’t mix cream, curd, flour properly	Whisk until fully combined before adding apples

How to Make Mary Berry’s Baked Apple Lemon Sponge

1. Preheat oven to 160°C / fan 140°C / gas 3. Place a heavy baking tray in to heat.
2. Prepare the base: In a large bowl, whisk cream, lemon curd, caster sugar, and flour until smooth. Thinly slice the apples and stir into the lemon mixture. Transfer to a 27 x 18cm ovenproof dish and level the top.
3. Make the sponge: Beat the eggs, flour, caster sugar, butter, baking powder, and milk until smooth.
4. Assemble: Spoon the sponge batter over the apple mixture. Gently spread to the edges without pressing down. Sprinkle with demerara sugar.
5. Bake uncovered for 30 minutes until the top is golden.
6. Cover with foil and bake another 45 minutes until the sponge springs back when pressed in the centre.
7. Serve warm with custard, cream, or ice cream.

Tips from My Kitchen

• I always put the dish on a hot tray—helps the base set evenly.
• If your lemon curd is very sweet, reduce the added sugar in the cream mix by half a tablespoon.
• If you’re prepping ahead, assemble it and store covered in the fridge for up to 6 hours. Bring to room temp before baking.

Storage + Serving

• Fridge: Keeps for up to 3 days. Reheat in a 150°C oven for 10–15 minutes.
• Freezer: Slice, wrap well, and freeze for up to 1 month. Defrost overnight in the fridge and warm gently to serve.
• Best with: Thick custard, vanilla ice cream, or crème fraîche if you want it a bit sharper.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh lemon juice instead of curd?
A: Not quite—lemon juice won’t give the creaminess or body that curd does. It needs the sugar and butter in the curd to bake properly.

Q: What’s the texture supposed to be like?
A: The bottom is like a soft lemon custard with tender apples. The top is light sponge with a crunchy sugary crust.

Q: Can I prep this the day before?
A: Best baked fresh, but you can assemble it a few hours ahead and chill. Don’t leave it overnight or the sponge batter will sink into the apples.

Q: Can I use double cream?
A: Yes, but dilute it with a splash of milk so the base doesn’t turn overly thick or rich.

Try More Recipes:

• Mary Berry Apple Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Blackberry and Apple Crumble
• Mary Berry Brioche Frangipane Apple Pudding