Mixed Fruit Sponge Pudding…


Who doesn’t love a good pudding? Especially when served with some delicious custard or cream. Mmm. We use frozen fruit in this dish purely because its cheaper in the months certain fruit isn’t in season but feel free to swap to fresh fruit if you prefer, just adjust the sweetener as fresh fruit you won’t need as much.


Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • An electric whisk.
  • All our dishes are Pyrex, great for most meals. Perfect for roasters too and easy to clean.

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Mixed Fruit Sponge Pudding


Serves 6 – 5.5 syns per portion

  • 400g frozen forest fruits, defrosted – 6 syns
  • 2 tablespoons sweetener – 1 syn
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 75g self-raising flour – 12 syns
  • ½ teaspoon baking powder
  • ½ teaspoon cornflour
  • 70g caster sugar – 14 syns
  1. Preheat the oven 160°C fan.
  2. Spread the berries out in an oven proof dish and sprinkle over the sweetener and cornflour and mix (taste the berries and see if you want more sweetener as they can be very tart).
  3. In a mixing bowl whisk the eggs, vanilla and sugar (leave a little sugar aside to sprinkle over the top once baked) until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk), when you remove the whisk it should leave a visible trail on the surface.
  4. Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
  5. Spoon the mix over the berries and bake in the oven for 30 – 35 minutes until golden and a skewer comes out clean.

Sprinkle over the set aside sugar and serve with homemade custard for a yummy indulgent treat.