I love a good fruit sponge – it’s warm and fruity and in a bowl with a blob of ice-cream seems like the ultimate old-fashioned home pudding.
This week I was on pudding duty for Monday’s craft night so whipped one up. I used this recipe (with modifications) and was able to get it made and cooked for 8.00pm after getting off the train at 6.45pm. Here’s how:
Prepare your fruit
Put the fruit you want to used in a pudding bowl and put it in an oven that’s warming to 180 degrees.
I chose tinned peaches this time but black doris plums or pear would also be great. Just put the fruit in like it is with nothing else and let it warm up while you make the topping.
Prepare the topping
100 grams of caster/superfine sugar
100 grams of soft butter
3 free range eggs
100 grams of sifted flour
1 1/2 tspns of baking powder
1 tspn vanilla.
Beat together the sugar and soft butter. Once its light and creamy add the eggs one at a time and beat well between each addition. Add in the vanilla, beat. Add in the flour and baking power and stir again. I just really went to town on the mixing (I did it by hand) and the sponge was light and fluffy so don’t be shy.
Take the fruit out of the oven and spread the mixture over it – it doesn’t matter if some fruit pokes out.
Cook for 40-45 minutes; for the last 20 minutes you might need to put a piece of tinfoil over the pudding to stop it going too brown (I had to).
Tips for your pudding
Next time I make this I’ll probably add some spice to the sponge mix that complements the fruit – cardamom for peaches, ginger for pears, cinnamon for plums. The sponge was delicious but was a little wanting. I might chuck in some raisins too.