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| Easy Peach Sponge, simple, quick and delightfully satisfying. 'Totally scrummy...not too sweet' 'Impressed; a proper pudding.' Tasters |
Surprise Fruit Sponge was inspired by catering stints at army bases where many delicious dishes, including 2 or 3 desserts, were provided at one sitting. One popular easy dessert sponge cake baked on a layer of tinned fruit.
It's the simplest thing in the world to make. The classic sponge* was usually made from scratch but occasionally with packaged cake mix. If you're opting for the cake mix route, make it a brand you trust, low in preservatives and use only under pressure.
The sponge absorbs the juice as it bakes and the fruit gets hot and heady. Tinned peaches were the most popular (and frugal) layer; fruit cocktail was a close second.
To make the dessert a little healthier, 67 replaced some flour with wholemeal for fibre; to reduce sugar, tinned fruit in juice, not syrup, is recommended.
The finished product should be served warm. It's lovely with a light dusting of icing sugar or topped with custard, ice cream or cream.
Not a sophisticated dessert, then, but a quick satisfying treat for family supper.
Cost: £2.50
Feeds: 8-10
Ingred:
1x400gm tin peaches or fruit cocktail in juice (pref) or light syrup
Sponge:
95gm/3oz white self raising flour
20.3gm/1oz brown self raising brown
1 tsp baking powder
115gm/4oz soft butter
115gm/4oz sugar, golden caster for pref
2 large eggs
1 tsp vanilla extract
Method:
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
It's the simplest thing in the world to make. The classic sponge* was usually made from scratch but occasionally with packaged cake mix. If you're opting for the cake mix route, make it a brand you trust, low in preservatives and use only under pressure.
The sponge absorbs the juice as it bakes and the fruit gets hot and heady. Tinned peaches were the most popular (and frugal) layer; fruit cocktail was a close second.
To make the dessert a little healthier, 67 replaced some flour with wholemeal for fibre; to reduce sugar, tinned fruit in juice, not syrup, is recommended.
The finished product should be served warm. It's lovely with a light dusting of icing sugar or topped with custard, ice cream or cream.
Not a sophisticated dessert, then, but a quick satisfying treat for family supper.
Cost: £2.50
Feeds: 8-10
Ingred:
1x400gm tin peaches or fruit cocktail in juice (pref) or light syrup
Sponge:
95gm/3oz white self raising flour
20.3gm/1oz brown self raising brown
1 tsp baking powder
115gm/4oz soft butter
115gm/4oz sugar, golden caster for pref
2 large eggs
1 tsp vanilla extract
Method:
- Preheat oven to 170c/350/gas3
- Generously butter a 7x10.5inch/18x26cm rectangular pan or equiv; add a generous tablespoon flour; turn pan to coat all sides; get rid of excess flour
- Sift dry ingred into large bowl; stir in bran left behind
- Add all the other ingredients
- Beat1-2 mins with electric beaters or stand-alone mixer until batter is smooth and creamy
- Pour fruit with juice into the pan
- Gently pour the batter over the fruit; level with a spatula
- Bake in the centre of the oven 30-45mins until golden brown; press lightly with a finger - the cake should spring back
- Best served warm with a light dusting of icing sugar, or custard, ice cream or cream
Comments:
'Totally scrummy...light fluffy sponge, not too sweet, with just the right amount of fruit.' Wonder Woman Office organiser
'Very impressed; it's a proper pudding!' Underground driver
'Light and lovely.' Political Agent
'Very impressed; it's a proper pudding!' Underground driver
'Light and lovely.' Political Agent
Tips:
- another great combination is tinned pineapple with a handful of glace cherries and/or a sprinkling of dried unsweetened coconut
- in an emergency, any tinned fruit in juice (not syrup) will do
*Sponge adapted from Delia Smith
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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