I lived in France for a year between school and university. Food was important to me, even then, so I bought this blank journal in Italy specifically so I could ask my host mother to write her recipes down. I will post Isabelle’s crepe recipe another day.
My parents brought my then 82 year old Grandma to France to visit so I asked Grandma if she could write in the book too. I am so glad I did because her beautiful handwriting is preserved and I can continue to cook her recipes for years to come.
This recipe is a super simple, super versatile sponge pudding which goes well with any stewed fruit. This time I used beautiful oven poached quinces which I will post about separately.
Ingredients
- 2 ounces butter
- 2 ounces sugar
- 1 egg
- 2 ounces flour
- 1 tsp baking powder
Method
- Preheat oven to 180 degrees C.
- Cream the butter and sugar. Add the remaining ingredients and mix into a batter.
- Spoon batter over hot fruit.
- Bake in oven for about 30 minutes until the batter is cooked through.
Serve with cream, ice cream or custard.
