15 minutes preparation + 30 minutes cooking
4 serves of fruit in this recipe

Olive or canola oil spray
2 cups stewed, poached or canned plums, well drained
3 eggs
½ cup caster sugar
¾ cup self-raising flour, sifted
1 tablespoon low-fat milk, hot

Preheat oven to 180 °C. Lightly spray baking pan (20cm x 20cm) with oil. Place fruit in pan. Whisk eggs and sugar in an electric mixer for 4–5 minutes until very thick and creamy. With a spatula fold in flour and hot milk as lightly as possible. Pour over fruit to cover and bake for 25–30 minutes until golden brown and firm to touch. Serves 6.

Hint
Make sure there is no liquid or juice with the fruit or the sponge topping will not cook properly.

Variation
Try canned apricots, peaches, or pie apples.
When in season, try the following combinations:

• mulberry and apple
• rhubarb and raspberries
• pear and rhubarb

Serving suggestion
Serve with reduced-fat custard.

Recipe © State of Western Australia, 2012.