Sponge pud tray bake

Again preheat your oven to 170 deg c, line a tray bake tin or as I use a deep square tin, it's an all in one recipe once again so mix all the ingredients at once in one bowl, an electric or hand mixer should be used to gain lots of air in the mix.

8 oz self raising flour,
8 oz margarine,
8 oz of fine sugar,
4 large fresh eggs,
2.5 oz baking powder,
And what ever fruit you want scattered on the top, as you can see there is lots to choose from, I've also found some desiccated coconut in the cake mix gives a lovely moistness if you like it.

Bake for 45 mins conventional oven on the Middle shelf, so here is a tip if using raspberries,blueberries, brambles etc after about 30 mins baking scatter a few extra on top as the cake rises the first lot of fruit will be covered.
  Obviously if using larger fruit like plums, apples,oranges don't add anymore during baking, and lastly if liked when you've removed it from the oven allow it to cool a little in the tin but not to cool or it will sweat and be damp, a drizzle of honey on the cooling cake makes for a lovely glisten and also gives a slight caramel like crunch when cooled.