Sponge pudding with summer fruit recipe
Created by The Tesco Recipes team
Rustle up this quick and easy dessert for any occasion. With a light and fluffy sponge, filled with juicy berries - everyone will be coming back for more! Its best served with cream or warm custard.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 537 calories / serving
Ingredients
- 100g blueberries
- 100g redcurrants, reserve some for the garnish
- 100g raspberries
- 50g icing sugar
For the sponge
- 110g caster sugar
- 110g self-raising flour
- 110g unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2255kJ 537.0kcal
- Fat
- 27g
- Saturates
- 15g
- Salt
- 0.4g
- Sugars
- 47g
of the Reference intake
Carbohydrate 72.1gProtein 7.0gFibre 4.3g
Method
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line a 30cm x 10cm x 5cm cake tin with nonstick baking paper. Place the blueberries,raspberriesand most of the redcurrants (saving some for the garnish) in a saucepan and spoon the icing sugar on top.
- Add a little water, cover the saucepan and bring to a simmer for 2 minutes. Remove from the heat and allow to cool, then mash lightly using a potato masher. Drain away most of the accumulated juice and spoon the fruit into the base of the cake tin.
- Prepare the sponge by whisking together all the ingredients for it in a large mixing bowl until smooth using an electric hand-held whisk. Spoon on top and level the surface using a palette knife. Bake for 12-15 minutes until risen and golden on top.
- Remove and allow to cool a little before inverting onto a plate and then back onto a serving tray. Garnish with the redcurrants before serving slices of the pudding.
- See more Dessert recipes
