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Fruit Sponge Pudding

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

Stewed fruit
SPONGE TOP:
4oz (125g) butter
4oz (125g) sugar
1 egg
4oz (125g) flour
2 t baking powder

Half fill pudding dish or pie-disk with stewed, sweetened fruit and keep hot.
Cream butter and sugar, add egg and beat well. Add sifted flour and baking powder, and pour over hot fruit. Bake about 45 minutes at 190C. Sprinkle with icing sugar and serve hot.

Source: Edmonds Cook Book, page 119

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