Fruity Sponge

Did you know that fruit counts as one of your 5-a-day? Give our Fruity Sponge a try to eat the rainbow!

Ingredients

140g self-raising flour 85g margarine or butter 85g sugar 1 egg 2 tbsp milk Pinch of salt


Method

1. Preheat the oven to 190C and grease an ovenproof dish.

2. Using electric beaters or a big spoon, mix the margarine and sugar together until pale, light and fluffy.

3. Add the egg and milk a little at a time and beat until absorbed.

4. Using a sieve, sift in the flour and salt and gently fold in until mixed.

5. Place the sponge mixture into the dish and place the fruit pieces on top.

6. Bake until the sponge is golden brown and springs back into shape when gently pressed. It will take about 30 minutes.


TIPS

  • This versatile recipe can be used as a dessert or a cake.

  • It can be eaten plain, or with golden syrup or honey or jam.

  • You can bake it with fruit or add some spice to the mixture.

  • Other ways you can vary this sponge recipe:

  • Apple sponge: take out the core and slice into similar sized pieces (you can leave the skin on)

  • Use plums/nectarine/peaches: cut them in half or quarters, and take out the stone.

  • Use raspberries/blackberries/blackcurrants/gooseberries: sprinkle with 1 tbsp of sugar.

  • Use rhubarb: cook it gently until soft in a saucepan with 2cm of water and 1 tbsp of sugar and 1 teaspoon of ground ginger if you wish, before adding to the dish.

  • Use any tinned fruit, drained.

  • Use dried fruit instead of fresh: add 85g of dried fruit and 1 teaspoon of mixed spices.

  • Make a chocolate coffee sponge: add 1 dessert spoon of cocoa and 1 tsp of ground coffee.

  • Make a citrus sponge: add the grated rind of an orange or lemon.

WAIT, WE ALSO MADE A VIDEO!

HUNGRY FOR MORE?

GO TO OUR YOUTUBE CHANNEL


COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS

This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.


This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.


Click here to see 20 easy-to-follow recipes to eat the rainbow


The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.


A truly collaborative work


Grow to Give - Justine Harmer and Sheila Bees

Buckinghamshire Council

Feedback

Grow Together

Empower to Cook

One Can Trust

Aylesbury Vineyard Storehouse


Recipe, concept and hands: Xenia Murray

Filming and editing: Ben Montgomery

0 views0 comments

Recent Posts

See All