A classic from my childhood, I love a simple fruit sponge pudding.
Fruit Sponge Pudding has been around for such a long time, a simple dessert that is perfect for a cold winters night. Lovely hot stewed fruit with a light and fluffing spongey pud on top!
The best part of this is that you can mix up the fruit to suit what you have on hand and it is simply lovely with a wide variety of fruits. I have used apples today, simply stewed with a little water and sugar.
But you can mix that up by adding some cinnamon or mixed spice, or stew anything from pears, feijoas, peaches, pear, apricots, berries and more! Also works beautifully with canned fruits as well and a combination of one or more fruits is lovely.
This lovely simple dessert is beautiful served fresh from the oven with cream or ice cream. Do you remember this one? It has been my favourite since I was a young girl.
The ingredients are simple pantry basics, remember the fruit is up to you.
You will need the following ingredients
(Please scroll down to see the full recipe and method below)
-
Stewed Fruit or canned
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Butter
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Sugar
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Water
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Eggs
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Vanilla
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Self Raising Flour
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Milk
You can absolutely use canned fruits for this, canned pears, peaches, apricots and apples are just lovely. But it does not take long at all to stew your own fruit if you have some you wish to use up.
You want a total of 2 cups of stewed fruit, for this recipe I have used 5 apples which was perfect. I prefer the fruit to still hold its shape so the trick there is to cook until just tender and not overcook to mush.
While the fruit is stewing you prepare the sponge batter, to do this you will need either a stand mixer or hand held electric mixer. Creaming together the butter, sugar and vanilla.
Then adding the eggs one at a time to whip to a light fluffy mixture, then finally folding through the self raising flour and milk. Then you spoon the sponge mixture over the piping hot fruit and bake until golden brown.
To serve, it is best served warm from the oven, dusted with icing sugar and serve with either cream or ice cream. It will keep overnight in the fridge or can be frozen. The stewed fruit can also be made ahead of time if needed, simply reheat to piping hot before baking.
If you love apple desserts be sure to check out these favourites
Grandma’s Apple Pie
Caramel Apple Pie
Apple Spice Cake
Here is my recipe for Fruit Sponge Pudding
Fruit Sponge Pudding
Delicious hot stewed fruit with a light and fluffy sponge topping
Ingredients
- 5-6 Apples, peeled and quartered (making 2 cups stewed or canned fruit such as pears, peaches, feijoas, apricots etc - SEE NOTES IF USING CANNED OR COLD FRUIT)
- 1/4 Cup White Sugar, 50 grams
- 3 Tablespoons Water, 45mls
- Lemon Juice (optional)
- 125 grams Butter, room temperature
- 1/2 Cup White Sugar, 100 grams
- 1 teaspoon Vanilla Essence
- 2 Eggs, medium, room temperature
- 1 Cup Self Raising Flour, 150 grams
- 3 Tablespoons Milk, 45 mls
- Icing Sugar to dust
Optional
- You can add half a teaspoon of cinnamon or mixed spice to the stewed fruit while heating to add to the flavour.
Instructions
- Preheat oven to 190C Bake
- Grease a 6 cup capacity baking dish with baking spray or butter and set aside.
- Peel and core the apples, then halve and quarter the apples, then slice each quarter into 3 pieces.
- In a medium saucepan add the first measure of 1/4 cup of sugar and the water and bring to the boil watching until the sugar dissolves.
- Then add the cut apples and a squeeze of lemon juice if using. Reduce heat to low medium
- Stir to coat the apples in the sugar syrup and place saucepan lid on at an open angle.
- Stir every few minutes until the apples are tender but have still got their shape, remove from the heat once tender and keep hot with the lid on the pot. Will take approx 8-10 minutes
- While the apples are cooking in a large bowl of a food mixer bowl or with an electric hand held beater combine the room temperature butter, 1/2 cup of sugar and vanilla and mix on medium high until light and creamy, approx 3 minutes.
- Add to this an egg and whip for a further minute until fully incorporated, then add the second egg and repeat for at least a minute until the mixture is light and fluffy.
- To this add the self raising flour and gently fold or stir this through until just combined
- Pour in the milk and again fold through until just blended.
- Using a slotted spoon add the softened apple slices to the prepared baking dish, leaving the liquid behind and spread in an even layer on the base of the dish
- Spoon the sponge batter over the hot stewed fruit and spread carefully to cover all of the fruit.
- Bake for 30 minutes or until the dessert is golden brown and springs back in the centre to the touch.
- Remove from the oven, allow to cool slightly, dust in icing sugar and serve warm as is or with cream or ice cream.
- This will keep in the refrigerator to be reheated for up to 2 days, but is best fresh.
- Enjoy!
Notes
Can I use canned fruit in my sponge pudding?
Yes definitely, the fruit needs to be piping hot before you spoon over the sponge. So What I do is add the 2 cups of canned fruit to the base of the greased dish and place it in the oven to heat while you prepare the sponge batter.
Can I make the stewed fruit ahead of time?
Yes, stewed fruit will keep for tp to 5 days in the fridge in an airtight container, or freeze for a month. Thaw and heat to piping hot before adding the sponge batter.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 542Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 101mgSodium: 468mgCarbohydrates: 90gFiber: 5gSugar: 65gProtein: 6g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this recipe as much as we have over the years, let me know in the comments below what fruit you like to use.
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Wendy says
I made this tonight and it is delicious! I subbed some of the white sugar in the sponge with coconut sugar which made it a lovely golden colour. I added 1/2 tsp of cinnamon to the stewed apple. With the two eggs the sponge is light and spongy! Highly recommend. Thanks Anna.
Leslie says
Which apples are best to use, granny smith or red apples?
Thanks
justamumnz says
I use any apples I have on hand! Traditionally Granny Smith are the baking apple but any will do.