Berry Sponge Dessert

As the evenings begin to have a slight chill in the air, a warm, self-saucing dessert is a welcome start to autumn.

Difficulty

Prep Time

12 minutes

Cooking Time

30 minutes

Serves

Serves: 8

Ingredients

  • 125 g SPAR margarine - brick type
  • 250 ml SPAR white sugar
  • 1 large SPAR egg
  • 45 ml SPAR strawberry jam
  • 180 g SPAR cake flour
  • 5 ml baking powder
  • 3 ml bicarbonate of soda
  • 250 ml Red Rooibos ice tea

For the sauce

  • 125 ml SPAR white sugar
  • 250 ml Red Rooibos ice tea
  • 200g SPAR frozen mixed berries (thawed)

 

Method

  1. Preheat oven to 180ºC. Grease a 25 cm x 15 cm x 6 cm deep oven dish.
  2. Cream the margarine and sugar together until fluffy. Beat in the egg well.
  3. Add the jam, flour, baking powder and bicarbonate of soda, then blend in the ice tea well.
  4. Spoon this mixture into the prepared dish.
  5. Dissolve the sugar in the ice tea over medium heat. Add the berries then pour this sauce over the unbaked pudding.
  6. Bake immediately in the pre-heated oven for 30 minutes. Serve warm.

Hints & Tips

Follow the same method but divide the batter and sauce between 8 ramekin dishes for individual servings.