A sponge topping for fruit is an old favourite for pudding and as popular and easy as crumble. You can vary the fruit and the quantities of sponge - this is easily doubled if you have lots to feed.This much makes enough for 4 at least.
Pudding - often known as Eve's pudding if it has apples as the fruit
100g butter out of fridge
100g castor sugar
100g SR flour
2 eggs
1/4 tsp vanilla essence - or use vanilla sugar for this
1/2 rind of a lemon finely grated
A shallow oven dish
Fruit of your choice - at least a pound of cooking apples sliced - plus blackberries - or any other mixture - you could even use a tin or a compote from a jar very successfully. Tinned apricots can be good as can ripe peaches in the summer.
Oven heated to NO 4/150
Pudding - often known as Eve's pudding if it has apples as the fruit
100g butter out of fridge
100g castor sugar
100g SR flour
2 eggs
1/4 tsp vanilla essence - or use vanilla sugar for this
1/2 rind of a lemon finely grated
A shallow oven dish
Fruit of your choice - at least a pound of cooking apples sliced - plus blackberries - or any other mixture - you could even use a tin or a compote from a jar very successfully. Tinned apricots can be good as can ripe peaches in the summer.
Oven heated to NO 4/150
- Spread the fruit in the dish. Add sugar as necessary
- Beat the sugar and butter together.
- Beat in the eggs and then the flour etc
- Spread over the fruit
- Bake 40 mins - 1 hour depending on the width of the dish and your oven.Take out when it is golden and brown and a skewer inserted into the topping comes out dry.
- Eat hot or warm and the leftovers cold!
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