Fruit Sponge

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

1 hour
Prep Time
Fruit Sponge



  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

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