100g unsalted butter
½ cup white sugar
¾ cup self-raising
flour (If you like lots of sponge on top, double this 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)
white sugar or some honey to sweeten the mulberries.
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.