A berry sponge pudding is a great, quick and easy dessert to make when you are short on time but want to enjoy a pudding with your meal.
Tip frozen berries into a dish, make a quick sponge cake mixture, then bake in the oven. It doesn’t get easier than that, and it certainly doesn’t taste better than this!
The frozen berries cook down to make a fruit filling worthy of any crumble or pie. The vanilla sponge topping adds that special something to the dessert making it a real family favourite.
It’s a comforting treat AND it counts as one of your five-a-day of fruit, what more could you need! A berry sponge pudding is perfect for a quick and easy pudding, and here in my house it goes down very well with the kids, in fact the whole family.
If you need a dessert to enjoy on a lazy Sunday after a roast dinner, or even mid-week on a cold evening, this pudding is ideal.
Eat it warm with ice cream or custard, or cold from the dish!
If you like this recipe, be sure to check out my Desserts archives Index for more pudding and dessert recipes.
Pin my berry sponge pudding for later
Berry Sponge Pudding
Ingredients
- 110 g butter or margarine
- 110 g caster sugar
- 110 g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 500 g pack of frozen mixed berries
- a sprinkle of icing sugar to serve, optional
Instructions
- Preheat the oven to 180 degrees.
- Pour the frozen mixed berries into a ceramic dish. I used a small rectangular dish.
- Cream the butter and sugar together, then add the eggs one by one, then fold in the flour.
- Finally, stir in the vanilla extract and baking powder and mix gently.
- Pour the cake batter on top of the mixed berries and spread around with a spoon.
- Put it in the oven and bake for approx 40 to 45 minutes, or until the cake is golden brown and a skewer inserted in the middle comes out clean.
- Leave to cool and serve either warm or cold. Sprinkle with icing sugar before serving if desired.
Notes
Delicious served with custard!
Can this dish be put in foil tray to bake as individuals and can it be frozen? Thanks
Hi Jean, I don’t see why it couldn’t be made as individual puddings. It would take less time to bake though so do reduce the time and check frequently. I believe you can freeze sponge cake so I think it could be frozen.
Would it be better to heat the fruit first to drain off some of the liquid?
Hi David! I don’t because the frozen fruit doesn’t have any liquid in it at all and after cooking this makes the delicious sauce under the sponge.
Ok I’m making this for my family tomorrow, I’ll let you know how it goes. I’m a bit uncertain what size dish to use, the one I have is 17x22x4
Great! I don’t have that dish to hand to check as I borrowed it but it was fairly small,
Perhaps 15 cm by 20 cm and maybe around 6 cm deep.
Really lovely cake, but takes longer than 30 mins cooking, was still liquid under the crust after that time. I found it needed another 20 mins, was then just right!
That’s odd, it took 30 mins for me! I wonder if it is because mine was made in the summer and so the berries would defrost much more quickly than if made in winter. Glad you enjoyed.