Guava sponge puddings

Guava sponge puddings. Photo / Babiche Martens

Serves 4

50g butter, softened
1/3 cup caster sugar
2 eggs
1 tsp vanilla extract
1 Tbs brandy
150g self-raising flour
1/4 cup milk
2 cups of tinned guavas in syrup
Icing sugar
Cream to serve

1. Preheat oven to 180C. Beat the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Add the vanilla and brandy and mix well.

2. Fold in the flour with the milk. Divide the fruit between 4 large ramekins or small pudding bowls. Spoon over the topping and bake for 30 minutes or until golden brown. Dust with icing sugar and serve with cream.