Fruit Topped Sponge


200g Sunflower Spread
200g Caster Sugar
3 Medium Eggs
200g Self Raising Flour
1 Lemon
250g Raspberries


1. Zest and juice the lemon


1 Cream butter and sugar together
2 Add eggs slowly and fold in flour
3 Add zest and juice of lemon mix well
4 Pour fruit into lined baking tin and top with sponge mix
5 Bake at 180 for 25 - 35 minutes until cooked through
6 Allow to cool before portioning