Fruit Sponges

Ingredients:
100g S.R flour 75g soft margarine 75g caster sugar 1 egg Little milk Seasonal fruit (apple, pear, raspberries)

Equipment:
3 ramekin dishes large bowl wooden spoon sharp knife saucepan plastic scraper Oven: 200 C

Method:
1. First prepare the fruit and if it needs stewing place in the saucepan with a tiny amount of water and cook, until soft. 2. While it is stewing make the cake topping. 3. In a large bowl put all of the ingredients in ( an all in one) and stir briskly until smooth and creamy. 4. When the fruit is done remove from the heat and put equal amounts into the ramekins. Then carefully pour the cake mixture into each one evenly. Do not pat down, just shake them to settle. 5. Place them onto a baking sheet and put into the oven. Give them 15 minutes and then test them to see if the sponge is cooked. 6. Remove from the oven let them sit for a few moments and then eat. The fruit may still be really hot, be careful!