Fruit sponge with cream
I chose guavas from my tree combined with tinned pears for this pudding but any fruit is delicious under a light spongy topping with cream or icecream.
Preheat an oven to 180C.
Place the fruit into a 1.5-litre ovenproof baking dish.
Cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
Stir through the flour, baking powder, and then the milk. Spoon on top of the fruit and spread evenly. Bake in the oven for 25-30 minutes until golden and risen.
Serve warm with whipped cream or vanilla icecream.
More of Angela's country cooking recipes