Sunday Supper

Begin with a light and tasty Courgette, Garlic & Herb Soup, thanks to Ray McVinnie in Sunday Star Times Sunday 25 March.
Absolutely delicious even though didn't have any plain yoghurt to dollop in.
(ps. I added some fresh, finely chopped chilli for a little more excitement.)

Then tuck into a warm Fruit Sponge Pudding.

Stew apples gently. Put frozen blackberries on top and put in oven to thaw and heat. (approx. 20 mins at 180).





Make sponge beating butter and sugar and then adding an egg before beating further. Fold in ground almonds, flour, baking powder and a little milk. Spoon over top of hot fruit.

Bake approximately 45mins. (Use a deep enough container for it not to go over the side!)










Beware the fruit underneath the sponge is extremely hot.