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Mulberry Sponge Pudding

Sponge Mix:

●  100g unsalted butter
●  ½ cup white sugar
●  2 eggs
●  ¾ cup self-raising flour (If you like lots of sponge on top, double this mix)

Fruit Mix:

●  3–5 cups of mulberries (you can also mix 3 cups mulberries and 2 sliced and poached Granny Smith apples or use other fruit)
●  1 tablespoon white sugar or some honey to sweeten the mulberries.

Method:

Cream the butter and sugar until white and fluffy. Add the eggs and beat well, then fold in the flour.

Place the fruit in an ovenproof dish and spread the sponge pudding mixture over the top. Don’t worry too much about trying to spread it right out to the edges of the dish. Bake in a moderate oven for 45 minutes or until the sponge has risen and become golden brown on the top.

Serve with cream, ice cream or yoghurt.

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