For Kate, a recipe for Fruit Sponge, courtesy of the NMAA Cooks: Recipes for Busy Mothers cookbook.

Set oven to moderate (170~190*C).
Choose your favourite deep pie or casserole dish, half-fill with fruit (canned-and-drained, stewed or fresh soft fruits). I used a couple of sad apples, several apricots, and 700 gms v. sad raspberries. (Don’t ask me about checkout chicks who put the berry punnets at the bottom of the shopping bag.) Whack it in the oven to warm up while you mix the sponge topping.

Sponge Topping
1 cup wholemeal SR flour (or preferred mix of plain and wholemeal)
1/2 cup sugar
1/2 cup milk
1 egg
90 gm butter, melted.

Sift flour and sugar into large bowl. Add milk and egg and blend the heck out of it with whatever handheld blender you have (mine’s a stick blender). Give it one more blitz to mix in the melted butter. Spread over the top of the hot fruit and bake 190*C for 30 mins (lower the temp for fan-forced).
Serve with cream, or custard, or vanilla ice-cream, or plain yoghurt if you feel like going all conscientious. Seriously good pud.


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