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!
Kevin says
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.
Adrian McLeay says
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
bakingqueen74 says
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!
Maureen says
Can I prepare this dish with tinned fruit filling and cook 2 hours later.
bakingqueen74 says
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.
Jean Robinson says
Can this dish be put in foil tray to bake as individuals and can it be frozen? Thanks
bakingqueen74 says
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.
David says
Would it be better to heat the fruit first to drain off some of the liquid?
bakingqueen74 says
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.
David says
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
bakingqueen74 says
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.
Carole says
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!
bakingqueen74 says
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.