Mixed Berry Sponge Puddings Recipes

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BERRY SPONGE PUDDING



Berry Sponge Pudding image

An old-fashioned pudding with a simple sponge on top of frozen berries

Provided by Lucy Allen | BakingQueen74

Categories     Baking     Dessert

Time 50m

Number Of Ingredients 8

110 g butter or margarine
110 g caster sugar
110 g self-raising flour
2 eggs
1 tsp vanilla extract
1 tsp baking powder
500 g pack of frozen mixed berries
a sprinkle of icing sugar (to serve, optional)

Steps:

  • Preheat the oven to 180 degrees.
  • Pour the frozen mixed berries into a ceramic dish. I used a small rectangular dish.
  • Cream the butter and sugar together, then add the eggs one by one, then fold in the flour.
  • Finally, stir in the vanilla extract and baking powder and mix gently.
  • Pour the cake batter on top of the mixed berries and spread around with a spoon.
  • Put it in the oven and bake for approx 40 to 45 minutes, or until the cake is golden brown and a skewer inserted in the middle comes out clean.
  • Leave to cool and serve either warm or cold. Sprinkle with icing sugar before serving if desired.

Nutrition Facts : Calories 334 kcal, Carbohydrate 42 g, Protein 4 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 153 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

MIXED BERRY PUDDING



Mixed Berry Pudding image

I had some berries needed using up and so I made a type of pudding cake with them. Moist and delicious. Serve warm with some pouring cream or plain yogurt spooned on top.

Provided by Author: Marie Rayner

Time 55m

Yield Yield: 6-8

Number Of Ingredients 1

50g butter, softened (3 1/2 TBS) 125g caster sugar (2/3 cup) 300g fresh or thawed frozen berries (3 cups) 2 medium free-range eggs 100g thick Greek yogurt (6 1/2 TBS) 125g self-raising flour, sifted (1 cup minus 2 TBS) 2 TBS flaked almonds icing sugar to dust Pouring cream or plain yogurt to serve

Steps:

  • Preheat the oven to 160*C/325*F/ gas mark3. Butter the bottom of am 800ml (4 cup) baking dish. Mix 2 TBS of the sugar with the berries and scatter over the bottom of the dish. Set aside. Cream together the butter and remaining sugar until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Fold in the flour and yogurt, alternately in three batches, until smooth. Spoon the batter over the berries and smooth out. Scatter the almonds over top. Bake for 40 to 45 minutes until the sponge is golden brown and springs back when lightly touched. Dust with icing sugar and serve warm with the cream or additional yogurt.

MIXED BERRY SPOON PUDDING



Mixed Berry Spoon Pudding image

Categories     Berry     Dessert     Freeze/Chill     Sauté     Blackberry     Raspberry     Strawberry     Vanilla     Summer     Jam or Jelly     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 cup water
1/4 cup black-currant syrup such as Ribena
2 cups blackberries (8 ounces)
2 cups raspberries (8 ounces)
1 1/2 cups strawberry jelly
1/4 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons arrowroot, dissolved in 2 tablespoons cold water
2 cups strawberries (8 ounces), hulled, then quartered if large
Accompaniment:vanilla custard sauce

Steps:

  • Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
  • Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
  • Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.

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