"Fill the gaps pud"

When my sister and myself were small in the post war years, our Mum would make a fruit sponge pudding she called "fill the gaps" pud. For years I thought this was the title of this pudding . Before she passed ,it was talked about by my oldest son who had had this pudding served by myself to him,often with icream , or cream and then the true receipe was revealed. My youngest son gave me apples off a very old apple tree at his property. I made an apple fruit sponge and so the legend goes to another generation, as his 14 month old daughter just loved it . APPLE OR FRUIT SPONGE PUDDING. Half fill a pudding dish or pie dish with stewed fruit or tinned peaches,apples or frozen fruit of your choice. SPONGE FOR TOP. 4oz Butter. 4oz sugar.1 egg. 2tablespoons milk. 4oz flour. 2teaspoons Baking Powder. Cream butter and sugar,add egg and milk and beat well. Add sifted flour and baking powder and pour over fruit. Bake about 3/4hour at 190oC,{375oF} . Sprinkle with icing sugar and serve hot. Great cold the next evening if there is any left. The other mother-in-law has made this with fresh peaches off the peach treeand thanked me for the wonderful pud.