Despite the rain the garden has given usable fruit. A dish of pearly blackcurrants, emerald gooseberries and ruby wild strawberries.
Two or three cups full, that's all you need for a summer sponge pudding.
Wash and prepare the fruit, place it in the bottom of a pudding basin and add a decent dredge of sugar. Put it in a cool oven while you mix up the sponge. If you do this, it makes the cooking time more reasonable.
Mix up sponge topping made from;
2 oz sugar
2 oz butter
3 oz self-raising flour
and a splash of milk.
The consistency should be soft so that it drops off the spoon. Take out the warm fruit, turn up the oven to about gas mark 5, and add the sponge topping . Add an extra sprinkle of sugar on the top for prettiness.
Bake at gas mark 5 for about 30 minutes. Check that a knife comes out of the sponge cleanly. If not, leave it for 5 minutes longer until it is ready.
You can cook this on cold fruit but it seems to take much longer to reach the temperature which makes the sponge puff up.
Serve with cream, custard or ice cream.