Damson sponge

Note: make in  small pyrex so juice doesn't escape. Batter does not pour.

Use whatever fruit takes your fancy for this fab sponge pudding recipe from Stella West-Harling MBE

You will need

• Butter 1 tbsp
• Caster sugar125g
• Self raising flour 250g
• Full cream milk60ml
• Egg 1
• Plums 6
• Caster sugar25g, melted in a small amount of water or sherry to form a syrup

Method

1. Heat the oven to 180°c/gas 4.
2. Melt the butter and put into a large mixing bowl.
3. Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
4. Pour the sugar syrup into a well buttered baking dish and add the halved fruit, skin side down, in a pattern so it looks attractive when turned out.
5. Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
6. Put into the oven and bake for 20-25 minutes.
7. The pudding should have a crisp top and a soggy base. Wait for about 10 minutes before loosening the side with a sharp knife and turning it onto a plate for serving.