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

Ratings

Sara Blaikie
Sara Blaikie
Tasmania
Darryl Nichols
Darryl Nichols
Lower Hutt

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