I defrosted some blackcurrants from our garden (picked in 2013) two bags worth.  I bought some cheap green skinned apples (eaters not cookers) from Sainsburys. In a large pyrex dish we put the blackcurrants and plenty of sugar as they were rather tart.  In a smaller pyrex pie dish we put peeled and chopped apple again with plenty of caster sugar.  I should add that older daughter did most of the work peeling chopping and making the sponge.

Best to grease the dish before putting in the fruit.

So the ingredients for the sponge:

12 ounces caster sugar

12 ounces soft cooking margarine

6 large eggs (whisked)

12 ounces self raising flour

vanilla essence

2 tsp baking powder

Cream sugar and margarine using hand mixer

Add 2 caps vanilla essence.

Mix the baking powder and flour.

Add the egg and flour in stages always putting some of each in together (to stop the egg curdling)

Whisk thoroughly until creamy and stiff “dropping” consistency

We put around 2/3 mix on the large dish of blackcurrants and the rest on the apples.

Bake in pre-heated oven 190 degrees the big blackcurrant one  took over an hour,  the smaller flatter apple one around 40 minutes (it takes longer than normal sponge cake because the fruit impedes the cooking process).

Serve with custard, cream, yoghurt, milk or whatever fancy,  we served the puddings cold but with warm custard.

Delicious