Margarets Sponge Recipe

Margaret is a dear friend but she guarded this recipe ferociously.  It took me a decade to get it from her and I publish it as she gave it to me:


Beat till creamy
9 tablespoon sugar
9 tablespoon butter

Beat in 1 at a time
3 small eggs or 2 large eggs

Beat well (5 minutes)
Add 1 cup self-raising flour with
1 tablespon milk.
(Add more flour if you think you need it.)

Place on top of hot cooked fruit. Bake at 190 degC for about 40 minutes or thereabouts.

Notes:

9 Tablespoons of sugar equates to about one half cup plus one tablespoon

Someo#how the large amount of hot fruit seems to soak into the sponge.  You always need more than you think.  Apples and rhubarb are a personal favourite, stewed with a little bit of sugar, although Margaret used to ddo blackberries from her patch. 

A little bit of castor sugar sprinkled on top of the sponge does not go amiss either.