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.
5 from 8 votes
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine British, International
Servings 8people
Calories 200kcal
Ingredients
1kilofrozen mixed berriesallow to defrost before using
180gramsunsalted butter
180gramscaster sugar
180gramsself-raising flour
3eggs
1teaspoonvanilla extract
1.5teaspoonbaking powder
1lemon zest
Juice of half a lemon
icing sugar / confectioners sugar
Instructions
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.
Nutrition
Calories: 200kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.