Menu
The ultimate makeover: Sponge pudding & custard

The ultimate makeover: Sponge pudding & custard

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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

  • Vegetarian

Nutrition per serving (pudding)

  • kcalories318
  • fat14g
  • saturates8g
  • carbs45g
  • sugars27g
  • fibre0g
  • protein5g
  • salt0.69g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the pudding

  • 1 large eating apple

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 140g fresh or frozen blackberry, or raspberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 50g golden caster sugar, plus 2 tbsp
  • 1½ tsp 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…

  • 2 egg

    Egg

    egg

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

  • 85g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light muscovado sugar
  • 140g plain flour
  • 2 tbsp semi-skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • finely grated zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the custard

  • 25g golden caster sugar
  • 1½ tsp custard powder
  • 1½ tsp cornflour
  • 300ml semi-skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg yolk
  • 1 vanilla pod
  • 200ml tub half-fat crème fraîche

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

kjh5stand's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cshobbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

arc01160's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

misslinaoh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the only way I make it now!

jenstan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.