• Partnered with
  • Serves 6
  • 20 mins prep
  • 45 mins cook

Autumn fruit sponge pudding

The secret of this pudding is in having a variety of colourful fruit. I’ve used late-season plums to add colour and flavour but you could also use quince or rhubarb.


Autumn fruit sponge pudding

  • 30 g butter
  • 5 cups chopped apples, pears, plums, halved figs
  • 1 tsp ground ginger
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 3 tbsp brown sugar
  • 150 g sour cream, to serve
  • 1 tbsp caster sugar
  • few drops of vanilla extract


  • 100 g butter
  • 100 g sugar
  • 2 eggs
  • 100 g self raising flour


Autumn fruit sponge pudding

  1. Preheat oven to 180°C. Grease an oven-proof dish well with some of the butter.
  2. Heat the fruit in a saucepan with the remaining butter, spices and brown sugar. Heat until the butter is melted, the sugar dissolved and the fruit just beginning to soften.
  3. For the sponge, beat the butter and sugar together until light and fluffy, then add the eggs and beat until mixed. Stir in the flour until combined to a smooth batter.
  4. Using a slotted spoon, spoon half of the fruit into prepared dish.
  5. Dollop the batter over the fruit, roughly smoothing, then add the remaining fruit, reserving the juices.
  6. Bake for 35-45 minutes or until a skewer inserted into the sponge comes out clean. Allow to cool and settle for 5-10 minutes.
  7. Whisk the sour cream, sugar and vanilla together. Serve warm spoonfuls of fruit sponge with the cream/sugar and reserved juices.
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