Everyone likes a good sponge pudding and this is one of the easiest puddings to knock up for a Sunday lunch or family gathering at a moment’s notice. It takes less than 30 minutes to cook and is super delicious and versatile, enabling you to use up any fruit hanging around the fridge or freezer.


What You Need

 For the Fruit

  • 3 apples, either eating or baking peeled and chopped
  • 500g of blackberries or other mixed berries
  • 1 1/2 cups (330g) caster sugar

For the Sponge

  • 125g Butter, softened
  • 1/2 cup (125g) of sugar
  • 1 egg
  • 1/2 cup (125ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (150g) plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • Icing sugar, to dust

To Serve

  • Thick whipped cream or custard

Any cooked fruit will do depending on the season.


Apple & Blackberries

Mixed Fruit

Peach and Raspberries

Blueberry & Coconut

Pineapple & Cherry

Pear & Apple

Rhubarb & Strawberry

Gooseberry & Elderflower



Step by step

  • Preheat oven to 180C.
  • Place the chopped apple, blackberries and sugar in a small pan and cook over low heat until the sugar dissolves and the fruit starts to cook and soften.
  • Spoon the fruit into a large lightly buttered baking dish and set aside.
  • Cream the butter and sugar until smooth and pale.
  • Add the beaten egg and vanilla extract and beat well.
  • Sift the flour and baking powder together and fold into creamed mixture.
  • The mixture should have a soft, dropping consistency. Add a tiny drop of milk if it needs loosening further.
  • Place in the oven for 25 minutes until sponge has risen and golden brown on the top.
  • Dust with icing sugar.
  • Serve with thick whipped cream or custard.