Jul 012010
 
Ingredients

2 cups hot stewed fruit (e.g. apricots, apples, boysenberries)
Sugar
125g butter
½ teaspoon vanilla essence (optional)
½ cup sugar
2 eggs (or 2 teaspoon chia seeds soaked in 3 tablespoon water and left 10 mins to gel)
1 cup standard plain flour (works well with Orgran gluten-free flour)
2 teaspoon baking powder
2 tablespoon cocoa (optional)
2 tablespoon milk

Method

Place the stewed fruit in an ovenproof dish. Sweeten with sugar to taste. Cover and keep hot.

Put the butter, vanilla and measured sugar into a bowl. Beat until pale and creamy. Beat in eggs one at a time (or chia seeds gel), beating well after each addition.

Sift or mix the dry ingredients together and fold into the creamed mixture. Add milk and mix to combine. Spoon mixture over hot fruit.

Bake at 190oC for 40 mins or until the sponge springs back when lightly touched.

Serve hot, dusted with icing sugar.

Author

Fay Loveland
Montmorency

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