Desert or Dessert?
No matter how many little rhymes or tricks I read about I never seem to be able to remember which is which! But who cares how you spell it, as long as it tastes good right?
At the Pickle Farm we like a special treat every now and then, and one of our favourite treats is an easy fruit sponge dessert (I think that’s right?).
The ancient Women’s Weekly Cookbook that has the original recipe calls it Apple Sponge Dessert, but it’s works well all kinds of fruit, and more importantly it is quick, easy, cheap and delicious! All the things I like in a recipe!
Here is our slightly modified recipe :
Fruit Sponge Dessert
The sponge cake part:
1/4 cup of sugar (castor, regular or brown)
1 cup self raising flour
1/2 cup milk
1//2 teaspoon vanilla essence (but I always forget this and it never matters)
Cream butter and sugar, then add the egg and vanilla and mix well. Add the flour, sifted if you can be bothered, and stir in the milk.
The fruit part:
4 apples, or a combination of fruits to make up enough fruit to cover the bottom of your cake tin or casserole dish.
Plain apple is nice, as is a combination of apple and rhubarb or apple and mixed berries. We had some frozen strawberries, raspberries, loganberries and blackberries from last summer’s harvest so used just berries last night which was delicious.
Pre-cook your fruit till it is soft, add a little water and sugar while cooking if needed.
Putting it all together:
We use a 20cm deep cake tin, or a similar sized casserole dish, but anything around that size would do. Grease your dish well then put an even layer of fruit across the bottom. Top the fruit with a layer of cake batter, spread it out as best you can. Sprinkle some cinnamon sugar over the top and pop it in a moderate over for about 30 minutes or until golden brown on the top.
Serve warm with cream or ice cream if you have it, or not if you don’t!