1. Pre-heat the oven to 180°C, gas mark 4.

2. Place the frozen fruits into a 24 x 18 x 4cm deep tray.

3. Sprinkle over the 2 tbsp brown sugar.

4. Place the rest of the brown sugar and flour into a bowl and mix well.

5. Beat the milk, egg and oil together well then add to the flour and sugar. Stir, but do not overwork the mixture.

6. Spoon over the fruit and sugar, spread out evenly, then pop into the oven.

7. Cook for 25-30 minutes or until well browned and risen.

8. Remove from the oven and leave to cool for 10 minutes.

9. Turn out onto a tray, cut and serve with warm ready to serve custard and a nice drizzle of honey.

1. The cooked sponge will feel slightly undercooked, that’s quite normal as the fruit lets out moisture when it cooks and defrosts.

2. Any frozen fruit bags are nice here. Frozen pineapple chunks make a good upside down cake.

3. This sponge uses olive oil rather than butter, so cutting down on saturated fat.