Ingredients
Sponge
Method
1.Preheat oven to 180°C. Grease an oven-proof dish well with some of the butter.
2.Heat the fruit in a saucepan with the remaining butter, spices and brown sugar. Heat until the butter is melted, the sugar dissolved and the fruit just beginning to soften.
3.For the sponge, beat the butter and sugar together until light and fluffy, then add the eggs and beat until mixed. Stir in the flour until combined to a smooth batter.
4.Using a slotted spoon, spoon half of the fruit into prepared dish.
5.Dollop the batter over the fruit, roughly smoothing, then add the remaining fruit, reserving the juices.
6.Bake for 35-45 minutes or until a skewer inserted into the sponge comes out clean. Allow to cool and settle for 5-10 minutes.
7.Whisk the sour cream, sugar and vanilla together. Serve warm spoonfuls of fruit sponge with the cream/sugar and reserved juices.
I like to peel the apples and pears but leave the skin on plums – this way, they bleed less and you don’t end up with a pink dessert!
Note
