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Sponge pudding with summer fruit recipe

202 ratings

Rustle up this quick and easy dessert for any occasion. With a light and fluffy sponge, filled with juicy berries - everyone will be coming back for more! Its best served with cream or warm custard. See method

Serves 4
15 mins to prepare and 30 mins to cook
537 calories / serving

Ingredients

100g blueberries
100g redcurrants, reserve some for the garnish
100g raspberries
50g icing sugar

For the sponge

110g caster sugar
110g self-raising flour
110g unsalted butter, softened
2 eggs
1 tsp vanilla extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2255kj
537kcal 27%
Fat
27g 38%
Saturates
15g 73%
Sugars
47g 52%
Salt
0.4g 6%

of the reference intake
Carbohydrate 72.1g Protein 7g Fibre 4.3g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line a 30cm x 10cm x 5cm cake tin with nonstick baking paper. Place the blueberries, raspberries and most of the redcurrants (saving some for the garnish) in a saucepan and spoon the icing sugar on top.
Add a little water, cover the saucepan and bring to a simmer for 2 minutes. Remove from the heat and allow to cool, then mash lightly using a potato masher. Drain away most of the accumulated juice and spoon the fruit into the base of the cake tin.
Prepare the sponge by whisking together all the ingredients for it in a large mixing bowl until smooth using an electric hand-held whisk. Spoon on top and level the surface using a palette knife. Bake for 12-15 minutes until risen and golden on top.
Remove and allow to cool a little before inverting onto a plate and then back onto a serving tray. Garnish with the redcurrants before serving slices of the pudding.

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