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
Recipe
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
Equipment
Instructions
- Preheat the oven to 180℃ / 350℉.
- Pour the frozen mixed berries into a ceramic dish. I used a small rectangular dish.500 g pack of frozen mixed berries
- Cream the butter and sugar together, then add the eggs one by one, then fold in the flour.110 g butter or margarine, 110 g caster sugar, 2 eggs, 110 g self-raising flour
- Finally, stir in the vanilla extract and baking powder and mix gently.1 tsp vanilla extract, 1 tsp baking powder
- 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.a sprinkle of icing sugar
Notes
Delicious served with custard!
YMW says
Wonderful recipe anId lovely with custard. Easy to make and very quick to put together.
bakingqueen74 says
Great!
Andrew says
Tried this recipe and whilst the top was cooked and brown, underneath was runny batter. Disappointing.
bakingqueen74 says
Sorry to hear that, do make sure you follow the instructions given though and cook until a skewer inserted in the middle comes out clean. This will ensure the batter is cooked through as all ovens differ.
Gail says
I make a very similar sponge pudding with apple, but my recipe says to have the fruit hot. Maybe you could try this.
Beverly Green says
Was lovely but is it supposed to have a thin “foamy” texture where the berries and the topping meet
bakingqueen74 says
No it sounds like it needed cooking a bit longer in that case.
Lita says
Can you make this with fresh summer fruits
bakingqueen74 says
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.
Natalie says
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!
bakingqueen74 says
brilliant! custard for me please 🙂
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.
Gail says
I always use hot fruit. You could simmer the frozen fruit and slightly thicken with cornflour then put into oven dish and add sponge mixture. Never fails
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.