This spoon cake reminds me of one of only two desserts my mum ever made — from the Edmonds Cookbook — a tinned peach sponge. It was the kind of pudding that went straight from the oven to the table, needing nothing more than a big spoon to serve and a drizzle of cream or a scoop of ice cream to finish.
This version brings that same nostalgic comfort, with a few small twists. Using frozen strawberries and letting them macerate in brown sugar as they defrost creates the most juicy, glossy mix — it takes this simple sponge to the next level. The brown sugar gives the batter a soft butterscotch note, while the yoghurt and milk keeps it tender and light without the need for eggs.
Serve it warm, spooned into bowls, with melting vanilla ice cream — a simple, nostalgic dessert that feels like a hug in every bite.
If you decide to double the recipe, use a larger dish in diameter, not depth. You don’t want to overcook it — the magic lies in that soft, pudding-like texture beneath the golden top.
No overthinking, no fuss — just simple ingredients, a hot oven, and a few minutes to let the flavours come together.
