Baked berry sponge pudding

After all the rich, chocolatey excess of Christmas, I was desperately craving something fruity.

I also had some small foil pudding basins that I never quite got around to using for Christmas pudding, so I decided a fruity steamed pudding was the way to go.

I’ve never attempted a steamed pudding before, and I was quite looking forward to the challenge, but as luck would have it the recipe I decided to use as a base called for oven baking anyway – maybe next time!

I made two small (1lb or 500ml) puddings from this recipe, and they turned out really moist and flavourful, a perfect fruity winter pudding!

Baked berry puddings (adapted from BBC Good Food)

  • 200g mixed berries (I used frozen)
  • 2 tbsp caster sugar
  • 85g butter
  • 50g caster sugar
  • 50g light brown sugar
  • 2 eggs
  • 2 tbsp milk
  • 1tbsp orange curd (zest of an orange would be fine)
  • 140g plain flour
  • 1.5 tsp baking powder

Put 25g of the berries in the bottom of each pudding basin, and sprinkle 1 tbsp caster sugar over each.

Beat together the butter and both sugars until light and fluffy, then add in the eggs one at a time. Fold in half the flour and baking powder followed by half of the milk and orange curd, then fold in the rest of the flour and the rest of the milk.

Use about 2/3 of the mixture to divide between the two puddings, spreading on top of the berries. Sprinkle the rest of the berries on top, then cover with the rest of the cake mix. Bake for an hour at 180 degrees, or until a skewer comes out clean. Mine rose rather well, making them a bit hard to turn upside down!

Serve warm with custard, cream or ice cream.

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