This sponge has been greatly enjoyed by our staff thanks to Gloria (daughter of Kathleen) and Amy (grandaughter of Gloria).
Amy has worked with us for three seasons now and adapted the original recipe into an upside down cake, which would be great as a pudding with lashings of cream or custard, as a bit of a change.
As a variation it would also be delicious made with blackcurrants or gooseberries - really any fruit with a bit of bite to it. However, you might like it with strawberries or raspberries.
Ingredients
To fit a 20cm (8 inch) loose bottomed sponge tin
400 g redcurrants
170g self-raising flour
1.5 tsp baking powder
170g butter
170g caster sugar
3 large eggs (lightly beaten)
3 drops vanilla essence (optional)
Method
Preheat the oven to 170 degrees (160 fan)
- oil the sponge tin and line with greaseproof paper which is big enough to cover the base and sides and leave some extra around the top
- oil the greaseproof paper
- mix flour, butter, sugar, baking powder and eggs together and beat for 5 minutes
- place the redcurrants in the tin
- pour the mixture on top of the redcurrants
- bake for approximately 30 minutes until the sponge is cooked
- when cool remove from the tin using the excess greaseproof paper
- flip the sponge upside down on a plate resulting in a redcurrant topping and a sponge base
- it can be eaten as it is or with a redcurrant and raspberry coulis
Berry Coulis
200g raspberries
100g redcurrants
100g sugar (adjust to taste)
- place all the ingredients in a saucepan over a medium heat
- crush with a masher or fork until the sugar is dissolved and the mixture is juicy
- strain through a sieve and chill
