QUICK AND SIMPLE FRUIT SPONGE PUDDING
SERVES 4 - 6 WHEAT FREE / DAIRY FREE
Use whatever fruit is in season for this delicious, old fashioned dessert. This version is for apple and berries, but any stewed fruits will work, just replace the weight. In October I would use apple, rhubarb and strawberry. Serve with yoghurt, pouring cream or coconut cream if desired.
KITCHEN NOTES:
It's good to use a baking dish that gives you an even, not too deep layer of fruit - that is the base of the dish is not narrower than the top. Mine is 23 x 16cm with a depth of 4 cm and works perfectly. You get a lovely not too deep layer of fruit, all topped with sponge.
You could easily do these in individual ramekins.
THE FRUIT
2 medium apples-approx 280 gm
300 gm berries - any or a mix is fine
1 - 2 tablespoons maple syrup
1 teaspoon natural vanilla extract
THE SPONGE
2 eggs
50 gm golden castor sugar
45 gm white spelt flour
PRE HEAT OVEN TO 180C
To prepare the fruits, peel, core and cut the apple into 1 cm chunks. Add to a medium size saucepan with the berries, maple syrup and vanilla. Cover and cook over a gentle heat until the berries and apple have begun to sweat out their juices, approx 10 mins. Remove the lid, increase the heat and continue to cook over a medium heat until the juices have reduced, but the fruit retains some sauce, approx 8 mins or so. Pour into an ovenproof baking dish.
To prepare the sponge, break the eggs into a medium size mixing bowl and add the sugar. Beat with electric beaters until doubled in size, thick and pale in colour, and when the beaters are lifted and a little mixture is drizzled back into the bowl, it holds its shape. Sieve in the flour, and use a spatula to fold through. Pour over fruit, place in the oven and cook for 20 - 30 mins, or until the sponge is set, is golden and springs back when gently touched in the middle with your fingertip.
Serve immediately. |
