Fruit Sponge

Make sure the fruit is hot or the sponge topping won’t cook properly. Serve with plenty of cream. 

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Ratings (2)
Prep Time: 1 hour Servings: 4-6
  • 2 cups hot stewed fruit e.g.apples, boysenberries, apricots, sweetened to taste

    125g butter

    ½ tsp vanilla essence

    ½ cup sugar

    2 eggs

    1 cup Edmonds standard flour

    2 tsp Edmonds baking powder

    2 Tbsp milk

    icing sugar

  • 1. Preheat the oven to 190˚C.

  • 2. Place the sweetened stewed fruit in an ovenproof dish, cover and keep hot while you make the sponge topping.

  • 3. Put the butter, vanilla and sugar into a bowl and beat hard until pale and creamy.

  • 4. Beat in the eggs one at a time, beating well after each addition. Sift on the flour and baking powder and fold into the mixture, followed by the milk. Spoon the sponge mixture over the fruit.

  • 5. Bake for 40 minutes or until the sponge springs back when lightly touched. Serve hot dusted with icing sugar


Sara Blaikie
Sara Blaikie
Darryl Nichols
Darryl Nichols
Lower Hutt

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