My mission recently has been to ‘skill’ my kids. Apparently the best way to help with their self-esteem is not to talk them up, but rather to teach and help them conquer a wide and varied set of skills. Which includes the glorious and the mundane. Sure, learn how to snorkel, read novels and ride bikes but also learn how to polish your shoes, sort through the washing and take care of yourself.
Enthusiasm for the various tasks swings wildly. Feeding the cat is low on the list. They can never remember where the cans are kept. Is it that cupboard? This one? Out in the garage?
Same with breakfast. I reckon they can sort themselves out. But they’re not so sure. What? Find the milk myself? But the container is nearly full and much too heavy for a small wee child to pour. Surely mummy would do a better job….
Which is why I was all agog the other night post-dinner when freshly flopped on the couch I remembered that there was some leftover apple sponge pudding in the fridge. “Kids,” I yelled, between sips of pinot gris, “there’s dessert for you if you can find it.” I mentioned cake, yoghurt etc and in a flash they were off. Five minutes later they returned, pleased as punch with themselves. Somehow they’d found the cake, dished out servings, heated it in the microwave and topped it with yoghurt.
Astonishing what they are actually capable of.
SO delish, and keeps in the fridge for several days.
Apple sponge pudding – based on a recipe by Nola Treloar from a Country Women’s Association cookbook
25g butter
4-5 apples (any sort), peeled, roughly chopped
1/2 tsp cinnamon
1 tbsp brown or raw sugar
Sponge
80g butter, melted
1 tsp vanilla extract
1/4 cup brown sugar
1 egg
1 cup milk
1 cup self-raising flour
Pinch salt
Heat a frying pan over medium/high heat. Melt the butter then add in the apple. Stir every couple of minutes until softening nicely. Sprinkle over the cinnamon and sugar. Mix for another minute or so, then set aside to cool slightly.
Preheat the oven to 160C. Grease a baking or pie dish. Tip the apple mix evenly over the base – include all the juices.
In a large bowl, whisk together the butter and vanilla. Then whisk in the sugar, then the egg. Mix through the milk. Sift over the flour and salt. Whisk it all together into a glorious, lump-free batter.
Pour the mixture over the apples. Pop into the oven and bake for 40-45 minutes until golden.
Serve as is, or with yoghurt or ice-cream.
Serves 6-8
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