Berry bake with passion fruit drizzle

Berry bake with passion fruit drizzle

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(5 ratings)

Prep: 15 mins Cook: 30 mins


Serves 6
A fruity family pud for summer - and the bonus is that it's low fat too

Nutrition and extra info

Nutrition: per serving

  • kcal295
  • fat8g
  • saturates2g
  • carbs54g
  • sugars35g
  • fibre2g
  • protein5g
  • salt0.76g
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  • 100g/4oz low-fat spread
  • 85g caster sugar
  • grated zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 tbsp low-fat natural yogurt, plus extra to serve (optional)
  • 200g apple sauce
  • 140g raspberries, blueberries or blackberries (or a mixture)



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g demerara sugar
  • 2 passion fruit, halved and pulp scooped out


  1. Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.

  2. Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.

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Comments (7)

codeswitcher18's picture

I made this for Mother's Day and it was a huge success! I took it out of the oven after 25 and it was firm and browned on top, but liquidy in the middle, so I put it back for 10 more minutes and it came out perfectly: a bit squishy, but delicious! The sugary topping works really well for some "crunch" (rather like sugar does when you put it on top of lemon drizzle cake) and it goes very well when warm with ice cream!

smellysocks's picture

I made this for my daughters 18th birthday party but unfortunately i didnt cook it for long enough and when the first guest took a bite he was nearly sick!

probably will not make again as it will bringbut im back bad memories

levislevis's picture

i used only raspberries and i didn't have demerara sugar so used soft brown (logically i should have used caster instead but i don't know why i used soft).
anyway, it completely disolved, and when added to the dish it soaked all the way through. so instead of a cake like consistency it was more like.......well a thick but solid custardy/polenta-ish thing and it was DELICIOUS. at first i thought i didn't cook it fully but i definately did as the edges without the drizzle were cake like . so my mistake of using soft brown sugar was a gorgeously unexpected one, will definately be making again

remehardiman1's picture

Very tasty summer treat. Really liked the cake like consistency. Filling and satisfying. Went down well with family and friends, even those not that keen on low fat treats!

thegrantgrants's picture

Made this pud last night for a dinner party with someone coming who has high cholesterol. It went down really well and the passionfruit glaze definitely makes it dinner party worthy. Tastes kind of like a citrussy summer pudding. Used half rasberries and half blueberries and served with creme fraiche-delicious! Only issue was that i found that took more like 45mins to cook.

jburton's picture

Sadly for some reason we planted Blueberries for this year and they have come to nothing and i really do mean nothing, just twigs all in a row, such a shame as i was really looking forward to them. We do however have a huge amount of Raspberries.
Im wondering if this could be prepared in advance up to the stage of putting it in the oven, then just pop it in when ready.

salvia's picture

Looks and sounds delicious, can't wait for my home grown blueberries to ripen to try this out (much better taste than shop bought).

Questions (1)

Gemma Cockerham's picture

Can this be made in advance? Which stage to? Or make it all and re heat?

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