Apple and Dried Fruit Sponge 11+ (Flora Buttery)
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 100 | g | Sugar, granulated |
| 100 | g | Egg |
| 200 | g | Self raising flour |
| 125 | g | Sultana's |
| 800 | g | Apple |
| 100 | g | FLORA Buttery Spread 2kg |
Preparation
Advance Preparation
Wash and prepare the apples, core, pip, quarter and slice (leave the skin on for more fibre). Pre-heat the oven to 180ºC (350ºF) Gas Mark 4. Lightly grease with margarine appropriate baking dishes. Warm the serving dishes.
Method
1. In a mixing bowl, cream the margarine and sugar until light and fluffy by hand whisk or machine.
2. Add a small amount of egg, whisking continuously and continue in this manner until all the egg is beaten in and
the mixture is light and fluffy.
3. Fold in the flour with a metal kitchen spoon and lightly fold in the raisins.
4. Place the apples at the bottom of the prepared greased baking dish and spoon the mixture over. Bake in the
pre heated oven for 20 minutes or until golden brown on the top fully cooked throughout.
5. Serve as appropriate.
Service Hint
Serve with Custard: Primary 90g secondary 120g or Ice cream: Primary 60g secondary 85g.
Handy Hint
A range of dried fruits can be used as alternatives. To test if the sponge is cooked pierce with a skewer or slim knife which should be clean and clear of uncooked mix when removed.
Healthy Nutritional Advice
This dessert can help to meet the fruit standard if accompanied with a lunch containing fruit.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
