Apple and Bramble Sponge

by Kookie Kit

I like to use the brambles we have in our back garden (blackberries to all you out there who aren’t Scots). Try and get Bramley apples for this recipe, as dessert apples are too sweet. If you’re feeling adventurous, you can add some kiwi or something more exotic if you like, but as this is a predominantly Scottish recipe I’m making (i.e. mine) I won’t! lol!

For four people:

You need:

• 4 large bramley apples
• ½ pound of blackberries (I know, a lot, but it cooks down)
• 100g self raising flour
• 100g marg
• 100g castor sugar
• 2 eggs

Ok, so let’s make this easy on ourselves.

MELT THE MARG!!!!!! It’s easier to mix into the sugar and eggs, and it seems to make my cakes, at least, lighter.

Just don’t heat it too high, or the eggs will cook in the mix before it’s made into a cake.

The Fruit: core and peel (if you want… I like to leave the skins on the apples) and slice the apples. Squeeze a little lemon juice on them to stop them from browning.

Right, the sponge. Melt the marg, let it cool to lukewarm. Add the sugar and beat. Add the egg and beat till light and fluffy (or it calls out for mercy, one of the two), stir in the flour. You can beat it a little if it gets lumpy. It best to use a whisk throughout this recipe, cos if there ARE lumps, it’s easier to get em out than with a spoon.

Grease a Pyrex or casserole Dish. Put the fruit in the bottom, either layered, or chucked, doesn’t matter. Pour the sponge batter over the top of the fruit. Now the fruit may stick out BUT THAT’S OK... that’s good! It’s ALL good!

Bake @ 195degrees centigrade (that’s, um, 374 degree Fahrenheit or gas mark 5) for 20minutes

Serve with crème fraiche or ice cream or whatever….

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Last update: 30 July 2006 .