Summer Fruit Sponge Pudding
My delicious summer fruit sponge pudding combines a light and fluffy lemon sponge on top of a rich layer of summer fruits perfect to enjoy all year.
I love the mix of sponge and fruit together in the same pudding. The fruit is able to soak into the sponge a little and is just great to have a pudding you can serve straight from the oven
It doesn’t take long to make and could be easily adapted to use different fruits. Next time I think I will try adding strawberries to make it a perfect summer pudding. Especially drizzled with cold cream.
To make this dish I used the gorgeous shallow casserole dish from Le Creuset. It’s a hob and oven safe dish made of cast iron and since I received it, I have used it for everything.
Like great cookware it’s so versatile. I have cooked chicken dinners, pancakes, scrambled eggs, risottos and puddings in the same pan. I loved using this pan for the pudding as it started catching and browning too much I popped the lid on. It’s also easy to wash up and we can all agree that is a massive bonus aspect.
Check out the range of colours this beautiful shallow casserole dish comes in. Click here to be taken to the Le Cresuet website.
Cold cream over hot sponge and fruit. It’s a delicious!
How to make the summer berry sponge pudding
Cream together the butter and sugar until light and fluffy.
Stir in the eggs one at a time. Add the vanilla extract followed by the flour and baking powder. Add the zest of one lemon plus the juice of half the lemon to the mix and stir together.
Spoon in the defrosted summer berries into the oven proof dish. Gently spoon over the sponge and pop it in the oven.
When the cake is cooked I loved scooping into it to reveal the gorgeous bright red fruit underneath. The recipe easily makes enough for 8 portions.
My gran described it as a self saucing pudding and I think she’s right! It also lasts really well when cool and then reheated the next day.
Summer Fruit Sponge Pudding
- 1 kilo pack of frozen mixed berries allow to defrost before using
- 180 grams unsalted butter
- 180 grams caster sugar
- 180 grams self-raising flour
- 3 eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoon baking powder
- Zest of 1 lemon
- Juice of half a lemon
- a sprinkle of icing sugar to serve
- Preheat the oven to 180 degrees.
- Add the berries in the bottom of a large oven safe dish.
- In a bowl cream the butter and sugar together until light and fluffy.
- Stir in the eggs one by one. Add a spoonful of flour if the mixture starts to curdle.
- Add the vanilla extract.
- Sieve in the flour and baking powder and mix together.
- Zest the lemon and add juice from half with the zest it in to the mix. Stir together.
- Gentle spoon over the cake mix.
- Bake for approx 35 minutes to 45 minutes until the cake is golden brown and a cake tester comes out clean. (I added the lid after 20 minutes as my oven was browning the top too quickly.)
- Sprinkle with icing sugar and serve straight away with cream.
Hot fruit and sponge is a winning combo!
Serving the summer fruit sponge pudding straight from the oven is a joy and I love how warm the sponge and fruit was. Drizzling cream over the pudding added a delicious coolness to the dish. However we did discuss the possibility of adding ice cream and custard.
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If you like this you might enjoy these other fruity bakes
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