Baked Berry Bakewell Sponge Pudding Recipe

Name: Baked Berry Bakewell Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1.5 pounds fruit; 3 ounces sugar, modified to taste; 1 tablespoon brandy, or preferred spirit; 3 tablespoons flaked almonds; 1 teaspoon cornflour; Topping; 1 ounce ground almonds; 1 ounce butter; 1 ounce sugar; 1 egg; 0.5 ounces flour; 0.5 teaspoons baking powder

Servings: persons

Filling
1.5 pounds fruit
3 ounces sugar, modified to taste
1 tablespoon brandy, or preferred spirit
3 tablespoons flaked almonds
1 teaspoon cornflour
Topping
1 ounce ground almonds
1 ounce butter
1 ounce sugar
1 egg
0.5 ounces flour
0.5 teaspoons baking powder

1
Pre-heat the oven to 160-180u00b0C (320-360u00b0F).
2
Pre-pare the fruit and place in bak-ing dish (I used an oval dish 10 inches long), and toss in brandy, sugar and corn-flour. (If using apples, soften in a pan with a little water first.) Sprinkle flaked almonds over, reserving a few for the top.
3
Make the sponge top-ping. Cream together the sugar and the softened but-ter. Add the egg and the flour sieved with the bak-ing powder, then beat together. Add the and the ground almonds and briskly beat again.
4
Using a spoon or spat-ula, place dol-lops of the mix-ture onto the fruit. When all of the mix-ture has been dolloped, smooth roughly with a palette knife.
5
Scat-ter the top with the remain-ing flaked almonds and bake for 30-35 minutes, until golden.
6
Serve while still warm with ice cream, cream or - best of all - custard.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Filling, 1.5 pounds fruit, 3 ounces sugar, modified to taste, 1 tablespoon brandy, or preferred spirit, and more.

Yes, Baked Berry Bakewell Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Berry Bakewell Sponge Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions