Hot Berry Sponge

Ingredients

• 180 g Unsalted butter (Soft at room temperature; plus extra for greasing the tin)
• 250 g Golden caster sugar (For the sponge)
• 250 g Self-raising flour (For the sponge)
• Salt (A pinch)
• 1 tsp Baking powder
• 80 ml Whole milk (For the sponge)
• 4 Eggs
• 1 tsp Vanilla extract or vanilla bean paste (Optional; use instead of cinnamon or cardamom)
• 0.5 tsp Ground cinnamon (Optional; use instead of vanilla or cardamom)
• 0.25 tsp Ground cardamom (Optional; use instead of vanilla or cinnamon)
• 1 kg Mixed frozen berries (For the compote)
• 150 g Caster sugar (For the compote)
• 1 tsp Cornflour (Use 1 tsp if serving immediately, or ½ tsp if preparing in advance)
• Cold double cream (To serve; use plenty)

Steps

1. 1

   Preheat the oven to 170°C fan. Lightly grease a 33 × 22 cm brownie tin with butter.

2. 2

   Put the frozen berries and caster sugar in a saucepan. Mix well and warm very gently over low heat until the mixture is syrupy and the berries are soft but still intact.

3. 3

   Remove the berry mixture from the heat. In a small bowl, stir the cornflour into a couple of spoonfuls of berry syrup to make a smooth slurry.

4. 4

   Pour the slurry into the fruit and mix well. Transfer the compote to the greased tin.

5. 5

   In a bowl, combine the self-raising flour, salt, and baking powder; set aside.

6. 6

   Using electric beaters or a stand mixer, cream the softened butter and golden caster sugar until pale and fluffy.

7. 7

   Add the eggs one at a time, beating after each addition. If the mixture splits, add a spoonful of the reserved dry ingredients to bring it back together.

8. 8

   If using an optional flavouring, add the selected vanilla, cinnamon, or cardamom to the batter.

9. 9

   Add one third of the flour mixture and stir well. Mix in half the milk, then another portion of flour, the remaining milk, and the final third of flour, stirring to combine.

10. 10

    Spoon the finished batter over the compote and spread it evenly with a spatula.

11. 11

    Bake for about 45 minutes, until golden brown and springy. Check that the sponge is cooked through by inserting a skewer.

12. 12

    Serve immediately in bowls with plenty of cold double cream.

13. 13

    If making ahead, cover the sponge with foil and reheat at 150°C fan for 20 minutes before serving.

Notes

The source lists vanilla, cinnamon, or cardamom as alternative optional flavourings. It gives two cornflour amounts depending on serving timing. The source does not quantify the butter for greasing or the double cream for serving. The transcript also mentions custard or crème fraîche as serving options.

Nutrition per serving

• dessert
• baked
• fruit
• comfort food
• British
• vegetarian