This dessert is an absolute winner at both our cooking schools, especially for our master cook, team building cooking classes. It is quick, no-fuss pudding to make, served ether hot, or at room temperature. It is a sponge cake, studded with  fruit, any fruit will do, fresh or bottled – try apples, quinces, apricots, peaches, nectarines, rhubarb, berries or plums. The sponge mixture is first spooned into the baking dish and the fruit dropped on top. In this way the fruit is suspended in the sponge with some pieces showing through. Serve with homemade custard or cream.

± 500g fruit as above

250g butter at room temperature

250g sugar

 4 large chicken eggs or 2 large goose eggs

250g self-raising flour


  1. Preheat the oven to 180°C. Grease an ovenproof dish and then lightly flour.
  2. Place the butter, castor sugar and eggs in a bowl and beat until light and fluffy. Add the flour and fold in. Spoon into an ovenproof dish  and scatter the fruit over the top.
  3. Place in the preheated oven and bake for 30 minutes.
  4. Serve hot or at room temperature, with homemade custard or cream.

Serves 10 to 12


About Wickedfood Cooking School

Wickedfood has two branches – Wickedfood Cooking School Sunninghill and Wickedfood Country Cooking School. Both schools offer a variety of cooking classes including team building cooking classes throughout the year at our purpose-built training kitchens. Both cooking schools can handle up to a maximum of 60 students, divided into 4 teams. Each team gets to cook at their own dedicated fully fitted out cooking station. Due to the nature of our hands-on cooking classes, participants never feel threatened or moved outside their comfort zone as in many other team building activities.