Sometimes you want dessert for dinner but the usual apple pie is not appealing. This also occurs when we don’t have enough apples for a pie. The other day was such a day when we had 3 pears and 2 apples. I decided that a sponge with the fruit was a good combination. The virus has meant no visits from kids so dessert was just for the two of us and I decided to use 4 small ramekin dishes.

I used one apple and two pears, coarsely chopped which came to the top of the little pots, then added the sponge. For the sponge I use what has become my standard 2-egg sponge mix which, in effect, is the weight of 2 eggs in fat, sugar and flour. The eggs are about 2-oz. each so the ratio in ounces is 4 oz. of each. This was just enough for 4 small bowls.

Fill the container with coarsely chopped fruit

Ingredients for Fruit Sponge Desserts:

2 or 3 apple/pears or other fruit roughly cut up;

4 oz butter/1-stick or ½ cup

4 oz sugar/1/2-cup

2 eggs.

4 oz flour/1-1/4 cup

To Make Fruit Sponge Dessert

1: Grease 4 small ramekin bowls;

2: Divide the fruit between the 4 bowls;

3: Beat the softened butter with sugar until light in color;

4: Beat the eggs in a small bowl;

5: Slowly add the eggs while still beating the mix;

6: Fold in the sifted flour, slowly and incorporate fully;

7: Pour the mix over the fruit making sure the edges are sealed with mix;

8: Sit the bowls on a tray to catch any drips that might seep out from the fruit;

9: Bake for about 30 mins in 370 oven, or until the sponge is a rich brown in color.

10: Serve with cream, ice cream or custard.

Note: Some fruit cooks down to a smaller volume – apples particularly do this and thus a full bowl will not weep over the side. Plums and cherries are more consistent in volume when cooked so only fill the ramakins 2/3 with fruit to allow room for the sponge.