Apple and Pineapple sponge with custard

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Serve with custard

Ingredients

Instructions

Peel and core the apples, finely slice and place in a pan with the sugar and juice from the tin of pineapple chunks. Bring apple to the boil and simmer for 10-15 mins (till apple has collapsed)
Grease a dish and place the pineapple chunks in the bottom.
Cover the pineapple with the stewed apple
Cream the margarine and sugar together till white and fluffy
Slowly beat in the mixed eggs bit by bit, avoiding curdling
Fold in the sieved flour and baking powder. Pour the sponge mixture over the fruit
Bake in a moderate oven (200dc, reg 6) for about 30 mins.
Test the sponge by inserting a clean, dry knife into the centre of the sponge. If the knife emerges clean, the sponge is ready. If the knife has moist sponge attached it needs a few more minutes
Insert a knife between the sponge and the dish and release the sponge from the side of the dish. Turn the sponge out, upside down onto a plate, spread a few black cherries on top for garnish
Serve up with custard.