• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Desserts » Berry Sponge Pudding

    Published on Jul 3, 2014. Modified on Jun 12, 2019 by bakingqueen74. This post may contain affiliate links. 17 Comments

    Berry Sponge Pudding

    493 shares
    • 1
    Jump to Recipe

    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!


    Berry sponge pudding - a quick and easy dessert to make using frozen berries #baking #dessert #berries

    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.

    Berry sponge pudding - a quick and easy dessert to make using frozen berries #baking #dessert #berries

    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!

    Berry sponge pudding - a quick and easy dessert to make using frozen berries #baking #dessert #berries

    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 - a quick and easy dessert to make using frozen berries #baking #dessert #berries

     

    Berry sponge pudding - a quick and easy dessert to make using frozen berries #baking #dessert #berries

    Berry Sponge Pudding

    An old-fashioned pudding with a simple sponge on top of frozen berries
    4.88 from 8 votes
    Print Pin Rate Save Saved!
    Course: Baking, Dessert
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 334kcal
    Author: Lucy Allen | BakingQueen74

    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

    If you make this in a large shallow dish the cooking time will be less than if you use a deeper dish. In a wider shallow dish test after 25-30 minutes. In a deeper dish, check from 30 minutes but it will probably take around 40-45 minutes.
    Delicious served with custard!
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

    « Slow Cooker Orange, Pistachio and Honey Cake
    Apricot and Almond Traybake »

    Reader Interactions

    Comments

    1. Lita says

      May 24, 2022 at 6:16 pm

      Can you make this with fresh summer fruits

      Reply
      • bakingqueen74 says

        May 26, 2022 at 7:03 pm

        Hi Lita, with the frozen berries they stand up a bit more to the baking without going to soft and mushy, so that could happen if you use fresh berries. Why not try my summer fruit crumble to make the most of fresh berries.

        Reply
    2. Natalie says

      February 28, 2022 at 8:59 am

      Wanted a quick and easy dessert for friends coming over and this was absolutely fantastic. Tasted so good. My dish was a wee bit too big so sponge didn’t cover whole thing – think next time I’d do 1.5 times the quantity. Everyone very happy – some with custard, some with cream!

      Reply
      • bakingqueen74 says

        February 28, 2022 at 12:56 pm

        brilliant! custard for me please 🙂

        Reply
    3. Kevin says

      August 29, 2021 at 5:20 pm

      Making this for the second time! First result was a great hit with my friends. The blend of fruit and sponge was just perfect. Looking forward to a second helping.

      Reply
    4. Adrian McLeay says

      April 04, 2021 at 5:32 pm

      I made this today and it was fantastic. Its the 1st time I’ve made any type if sponge dessert or pudding in years and just fancied something for an Easter treat. I swapped the sugar for stevia sweetener to cut down on the calories as trying to lose weight with Slimming World. I will definitely try more of your recipes so thank you x

      Reply
      • bakingqueen74 says

        April 05, 2021 at 7:31 am

        That’s great, thanks for letting me know and it is good to hear this works too with stevia sweetener for a sugar-free dessert!

        Reply
    5. Maureen says

      July 10, 2020 at 12:28 pm

      Can I prepare this dish with tinned fruit filling and cook 2 hours later.

      Reply
      • bakingqueen74 says

        July 11, 2020 at 10:48 am

        Hi Maureen I haven’t tried this recipe with tinned fruit filling however I expect it would work fine. It is always best to cook the sponge topping immediately after preparing so `I wouldn’t leave it for two hours before cooking.

        Reply
    6. Jean Robinson says

      October 17, 2018 at 10:41 am

      Can this dish be put in foil tray to bake as individuals and can it be frozen? Thanks

      Reply
      • bakingqueen74 says

        October 17, 2018 at 12:34 pm

        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.

        Reply
    7. David says

      February 01, 2018 at 11:23 am

      Would it be better to heat the fruit first to drain off some of the liquid?

      Reply
      • bakingqueen74 says

        February 01, 2018 at 1:46 pm

        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.

        Reply
        • David says

          February 02, 2018 at 2:06 pm

          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

          Reply
          • bakingqueen74 says

            February 02, 2018 at 7:47 pm

            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.

            Reply
    8. Carole says

      January 16, 2016 at 9:09 pm

      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!

      Reply
      • bakingqueen74 says

        January 16, 2016 at 9:36 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Slow Cooker Shepherd’s Pie
    • Slow Cooker Coconut Fish Curry
    • Slow Cooker Turkey Curry
    • Berry Sponge Pudding

    Seasonal

    • Apricot Curd
    • Rhubarb Flapjacks (Oat Bars)
    • Healthy Sausage and Potato Bake
    • Easy Rhubarb and Vanilla Cake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 BakingQueen74 / Lucy Allen • All Rights Reserved