Raspberry, Apple and Lemon Sponge PuddingServes:
Pretty and delicious, this dessert makes a little bit of berry go a long way. It’s easy enough for everyday but good enough for guests.
- 50g butter
- 1 tbsp golden syrup
- ½ cup sugar
- 1 egg beaten
- 1 cup self -raising flour
- zest of a lemon and a squeeze of juice if you like a hint more lemon
- ½ cup milk
- 1 cup raspberries, frozen are fine – or use a combination of berries
- 1 medium apple, peeled, quartered and thinly sliced
Preheat the oven to 180°C. Place the fruit into an ovenproof baking dish and heat it till almost boiling – either in the microwave or in the oven covered with foil.
When the fruit is hot make the batter. Melt the butter and syrup in a saucepan then whisk in the sugar and egg. Sift in the flour, zest and squeeze of juice if using. With a whisk, quickly add the milk in a couple of increments, whisking to a lump free batter.
When the batter is made and the fruit piping hot spoon the batter over the fruit and bake for 45 minutes or until the sponge is risen and golden and springy. Serve warm with cream, ice cream or custard.
When cold this pudding can be sliced and served as a cake - a bit like an upside down upside down cake, since the fruit will be on the bottom.