- Baker: Michelle Clare
- IG: @rememberingtheoldways
- Makes: Serves 4 to 6
- Prep time: 15 minutes
- Bake time: 40 minutes
- Flours used: Matthews Cotswold Plain White Flour
Fruit Curd Sponge Pudding Recipe Method:
- Cream together the softened butter & granulated sugar.
- Then beat the two eggs together and gradually add them to the butter mixture.
- Mix in the baking powder to the flour with a fork and add this bit by bit to the butter mixture. Once combined, beat
- well.
- Grease a pie dish with butter and then add two thirds of the sponge mixture to the bottom of the pie dish and smooth out. On top of this spread half a jar of fruit curd and then sprinkle the currants over the top. Then cover with the remaining sponge mixture.
- Bake at 180 (160 fan) for 40 minutes.
- Serve warm as the curd is runny with custard or cream.
This is a simple comforting bake to enjoy this autumn and winter. Huge thanks to Michelle for this fantastic Old Fashioned Fruit Curd Sponge Pudding recipe! To see more of Michelle's bakes, check out her Instagram here now.
