The ultimate makeover: Sponge pudding & custard

The ultimate makeover: Sponge pudding & custard

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(14 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6

Angela's pud has half the fat of the classic recipe, but all the flavour, with a layer of seasonal fruit

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (pudding)

kcalories
318
protein
5g
carbs
45g
fat
14g
saturates
8g
fibre
0g
sugar
27g
salt
0.69g

Ingredients

For the pudding

  • 1 large eating apple
  • 140g fresh or frozen blackberries, or raspberries
  • 50g golden caster sugar, plus 2 tbsp
  • 1½ tsp baking powder
  • 2 eggs
  • 85g butter, softened
  • 50g light muscovado sugar
  • 140g plain flour
  • 2 tbsp semi-skimmed milk
  • finely grated zest 1 orange

For the custard

  • 25g golden caster sugar
  • 1½ tsp custard powder
  • 1½ tsp cornflour
  • 300ml semi-skimmed milk
  • 1 egg yolk
  • 1 vanilla pod
  • 200ml tub half-fat crème fraîche

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Method

  1. Very lightly butter a 1-litre pudding basin. Heat oven to 180C/fan 160C/gas 4. Coarsely grate one of the apple quarters and thinly slice the rest. Combine the sliced apple and blackberries, toss with the 2 tbsp caster sugar and spoon half into the bottom of the basin.
  2. Mix together the flour and baking powder. Beat both the sugars and butter together in a large bowl with an electric hand beater until light and creamy. Break in 1 egg and beat well, then beat in the second egg (the mix will look curdled). Sift half the flour mixture over the sponge mixture and fold in gently. Carefully stir in half the milk, then repeat with the rest of the flour and milk, followed by the orange zest and reserved grated apple.
  3. Spoon two-thirds of the sponge mixture over the fruit mix in the basin and level off. Spread the rest of the fruit on top, followed by the remaining sponge mix. Place the basin in a small roasting tin half filled with hot water. Bake for 1¼ hrs (lay foil over the top for the last 15 mins if it is browning too quickly) until a skewer inserted in the middle comes out clean.
  4. While the pudding is baking, make the custard. Mix the sugar, custard powder and cornflour with 1 tbsp of the milk to make a paste. Beat in the egg yolk. Pour the remaining milk into a pan, slit the vanilla pod lengthways and scrape in the vanilla seeds. Add the pod to the milk and bring just to the boil. Pour this over the cornflour mix, stir, then pour into a clean pan. Cook over a medium heat, stirring all the time, until it is thick enough to coat the back of a spoon. Remove from the heat and stir in the crème fraîche.
  5. Loosen pudding from the sides of the basin with a round-bladed knife and carefully invert it onto a serving plate. Serve with the custard.

Recipe from Good Food magazine, November 2008

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Comments

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kjh5stand's picture
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It was really, really yummy. I baked it with my 8 year old son, who loved it.

cshobbs's picture
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Nice pudding - will use this recipe again.
However, the custard was too much bother for 2!

kerrie29's picture

Made this for pudding today, it was delicious and very easy to make. Will definitely make again.

hind1979's picture
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I couldn`t say its not time consuming. the pudding looked heavier than it tasted. very nice though, right balance of fruit sharpness and sweetness.

rachelh1180's picture

Really delicious but equally found it needed longer than an hour and 15 - think it was nearer an hour and a half and it was still slightly underdone in the middle, but I have to say I do quite like it a bit gooey in the middle - would definitely make again.

ellabonella's picture
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definitely a 5-star worthy recipe. It tastes amazing. It is a bit heavy when eaten with custard so we had it with cream the second time around.

8arnowl's picture
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Fantastic recipe! I used lemon juice instead of orange and added cinnamon to the cake mixture. It started to go brown after 3/4 hr so I covered the top with tin foil, turned the oven down slightly and it took 1 1/2 hrs in total to cook completely through. -Wonderful when served warm with cold single cream. I will be making this again as the blackberry bushes are still brimming with fruit!

stellabella2000's picture
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Made this and followed the instructions. I set my timer to an hour so as to check it's progress & check browning etc. After an hour it was brown & when I inserted a skewer at several places in the pudding it came out clean. Also through the glass pudding bowl it looked cooked. I left it in the bowl whilst we had our dinner then turned out to serve. Unfortunately it was still a little underdone in the middle. I guess the answer is to check a lot sooner & give it the full 1hour 15 mins applying the foil if needed. Very nice though & would definitely make again.

sailorgirl700's picture
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Made this custard to go with Marble Cake. It is really nice. I did add a little more sugar. I love the fact that I can make creamy custard without having to use lots of egg yolks.

arc01160's picture
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Also good to make in individual pudding dishes - which cook in 30 mins and the presentation is great

arc01160's picture
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OMG this recipe is great. Absolutely delicious - reminds me of the puddings my grandmother makes mmmm. Also it's very easy - we had it with ice cream

djmorzy's picture

yum yum

misslinaoh's picture
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This is the only way I make it now!

jenstan's picture
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This pudding is sooo delicious, I have made it loads of times as
we love it! I often use mixed frozen berries instead of raspberries and serve with greek yoghurt. One of my top top favourites!

sweetassugar's picture
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Yum! Made these blackberry & apple sponge puddings for the family after a roast dinner. They went down a treat. The fruity sponges were lovely and the homemade custard made a nice change from the nasty shop-bought stuff. Would definitely make this again - perhaps using pears and raspberries for a nice change.

sallymoonbeam's picture
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Delicious little puddings and lovely custard! I am expecting some guests this weekend who really love hot puds and will make these for them.

suehib's picture
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Yummy!! Easy, light but very satisfying. Ideal pud to follow the Sunday roast

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