The ultimate makeover: Sponge pudding & custard

The ultimate makeover: Sponge pudding & custard

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 15 mins

Vegetarian

Vegetarian

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.

PER SERVING (pudding)

318 kcalories, protein 5g, carbohydrate 45g, fat 14 g, saturated fat 8g, fibre 0g, sugar 27g, salt 0.69 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

  • Binder photo Sue Hibberd

    18 February 2009

    Sue Hibberd rated and commented on this recipe

    5 stars

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

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  • Binder photo Sally T

    10 June 2009

    Sally T rated and commented on this recipe

    5 stars

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

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  • Binder photo SweetAsSugar

    31 August 2009

    SweetAsSugar rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Janey

    14 January 2010

    Janey rated this recipe

    5 stars

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  • Binder photo JenStan

    10 April 2010

    JenStan commented on this recipe

    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!

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  • Binder photo JenStan

    10 April 2010

    JenStan rated this recipe

    4 stars

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  • Binder photo Lina

    18 August 2010

    Lina rated and commented on this recipe

    5 stars

    This is the only way I make it now!

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  • Binder photo harryandjade

    28 August 2010

    harryandjade commented on this recipe

    yum yum

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  • Binder photo Ruby

    05 March 2011

    Ruby rated and commented on this recipe

    5 stars

    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

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  • Binder photo Ruby

    03 April 2011

    Ruby commented on this recipe

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

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  • Binder photo sailorgirl

    13 June 2011

    sailorgirl rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Polly Cupcake

    09 August 2011

    Polly Cupcake rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Barnowl

    14 August 2011

    Barnowl rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ella

    16 October 2011

    Ella rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Rachel H

    08 February 2012

    Rachel H commented on this recipe

    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.

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  • Binder photo muffins

    21 April 2012

    muffins rated and commented on this recipe

    4 stars

    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.

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  • Binder photo daisy

    27 May 2012

    daisy commented on this recipe

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

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  • Binder photo caroline

    28 September 2012

    caroline rated and commented on this recipe

    4 stars

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

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  • Binder photo Katherine

    19 January 2013

    Katherine rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 15 mins

Vegetarian

Vegetarian

Ingredients

FOR THE PUDDING

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

FOR THE CUSTARD

  • 25g golden caster sugar
  • 1.5 tsp custard powder
  • 1.5 tsp cornflour
  • 300ml semi-skimmed milk
  • 1 egg yolk
  • 1 vanilla pod
  • 200ml tub half-fat crème fraîche
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PER SERVING (pudding)

318 kcalories, protein 5g, carbohydrate 45g, fat 14 g, saturated fat 8g, fibre 0g, sugar 27g, salt 0.69 g

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