Apple Sponge - a family favourite

Ellen Doyle enjoys cooking, and especially when it means sitting down for a meal with her Currie Park friends.

A family favourite is her grandmother's Apple Sponge. Eleanor Jane Cathcart passed the recipe onto Ellen's mother, Gladys Mary Doyle who, in turn passed it on to Ellen.

"It was the sweet we also had after our traditional Sunday Roast Dinner.

Ingredients:

2 ozs (30g) Butter

2 ozs (1/4 Cup metric) Castor Sugar

1 Egg

½ metric Cup of Milk

1 metric Cup of Self-Raising Flour (Sifted)

Method:

Mix all of the above together in a bowl, and put on hot fruit already in prepared ramekins (which have already been prepared with a little butter rubbed around the insides).

Variations to above:

Add some Sultanas, and sprinkle some mixed spice and stir through the warm apples.

Apricots can be used instead of apples, so long as the fruit is warm.

Cook:

Bake in a pre-heated electric oven at 200 degrees for approximately 25 minutes. Place in centre of the oven. Check from time to time. The sponge should be a golden colour on top and sound hollow when slightly taped.