The ultimate makeover: Sponge pudding & custard

The ultimate makeover: Sponge pudding & custard

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(19 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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)

  • kcal318
  • fat14g
  • saturates8g
  • carbs45g
  • sugars27g
  • fibre0g
  • protein5g
  • salt0.69g
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    For the pudding

    • 1 large eating apple



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

    • 140g fresh or frozen blackberry, or raspberries



      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

      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 eggs



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

    • 85g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

    • finely grated zest 1 orange



      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



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

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


    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.

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    Comments, questions and tips

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    24th Oct, 2018
    Just eaten way too much! thought it was great. Had it with double cream instead of custard & used frozen mixed berries instead. Cooked perfectly in 1 hr 15 using foil for last 15 mins!
    Fit lass
    9th Aug, 2017
    The sponge pudding was nice, although a bit bland - I like the suggestion from someone else about putting some cinnamon in, I think ginger would work too. Not keen on the custard at all, I followed the recipe exactly, but found the creme fraiche was very overpowering, and it didn't taste much like custard - and I do like creme fraiche. Also by adding it in off the heat, it makes it almost cold. I'll stick with traditional custard in the future!
    23rd Feb, 2017
    Lovely and light
    19th Jan, 2013
    It was really, really yummy. I baked it with my 8 year old son, who loved it.
    28th Sep, 2012
    Nice pudding - will use this recipe again. However, the custard was too much bother for 2!
    27th May, 2012
    Made this for pudding today, it was delicious and very easy to make. Will definitely make again.
    21st Apr, 2012
    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.
    8th Feb, 2012
    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.
    16th Oct, 2011
    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.
    14th Aug, 2011
    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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