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.
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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