Summer fruit sponge pudding

Regular readers will know that I love experimenting with my Multicooker REDMOND RMC-M4502.

It’s not a slow cooker, it's a mains-powered multicooker that can, as the name suggests, cook all sorts of meals, from roast dinners, to curries, to soups, rice dishes, stewed vegetables, steamed dishes, mulled wine, oatmeal, vegetable dishes, pasta, hot pots, french fries, fried dishes, yogurt, soufflés, meat dishes, fondue and desserts with additional features for dough, bread and cheese.

And in many cases, it can prepare food just as quick, if not more quickly, than a conventional oven or hob.

This week, I used our REDMOND multicooker to create the gorgeously fruity dessert, made with sweet, syrupy summer fruit, swirled through buttery and light steamed vanilla sponge. It takes minutes to prepare the ingredients, and then you just leave this clever little multicooker to do its thing.

Here's how to make this summer fruit sponge pudding.

Ingredients

For the fruit topping:

• 50 g (1.8 oz) butter
• 50 g (1.8 oz) sugar
• 500 g (1.1 lbs) mixed fruit frozen

For the sponge:

• 3 eggs
• 150 g butter softened (plus a little for greasing)
• 200 g sugar
• 1 tsp vanilla extract
• 200 g self-raising flour
• 3 tbsp whole milk

Instructions

To prepare the fruit topping:

1. Warm the butter and sugar in a large pan over a low heat until melted.
2. Stir in the fruit for a minute, then take off the heat - the fruit will still be frozen in the middle.

To prepare the sponge:

1. Place the eggs, butter, sugar and vanilla in a bowl and beat with an electric mixer until very pale and fluffy.
2. Sieve in the four and fold through.
3. Gently stir in the milk.

Bring it all together:

1. Grease the bowl of the multicooker then pour in the cool fruit mix.
2. Spoon in the batter then smooth over - it might not entirely cover the fruit.
3. Close the lid, set the cooker to CAKE and the timer to 30 minutes.
4. When the time is up, open the lid (careful, there will be steam) and tip immediately on to a plate.
5. Serve with plenty of cool cream or hot custard.

What did you think?

For a closer look at the REDMOND RMC-M4502, check out this post, where I review its many functions, and share my thoughts on this nifty little machine.

Here's the summer fruit sponge pudding recipe again in a printable format.

Print Recipe

5 from 1 vote

Summer fruit sponge pudding

An indulgent pudding, made with sweet, syrupy summer fruit, swirled through buttery and light steamed vanilla sponge.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Desserts and sweet treats

Diet: Vegetarian

Keyword: fruit, pudding, sponge, summer

Servings: 8 servings

Calories: 454kcal

Author: Emily Leary

Ingredients

For the fruit topping:

• 50 g (1.76 oz) butter
• 50 g (1.76 oz) sugar
• 500 g (1.1 lb) mixed fruit frozen

For the sponge:

• 3 eggs
• 150 g (5.29 oz) butter softened (plus a little for greasing)
• 200 g (7.05 oz) sugar
• 1 tsp vanilla extract
• 200 g (7.05 oz) self-raising flour
• 3 tbsp whole milk

Instructions

To prepare the fruit topping:

• Warm the butter and sugar in a large pan over a low heat until melted.
• Stir in the fruit for a minute, then take off the heat - the fruit will still be frozen in the middle.

To prepare the sponge:

• Place the eggs, butter, sugar and vanilla in a bowl and beat with an electric mixer until very pale and fluffy.
• Sieve in the four and fold through.
• Gently stir in the milk.

Bring it all together:

• Grease the bowl of the multicooker then pour in the cool fruit mix.
• Spoon in the batter then smooth over - it might not entirely cover the fruit.
• Close the lid, set the cooker to CAKE and the timer to 30 minutes.
• When the time is up, open the lid (careful, there will be steam) and tip immediately on to a plate.
• Serve with plenty of cool cream or hot custard.

Nutrition

Calories: 454kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 208mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 910IU | Vitamin C: 1.4mg | Calcium: 28mg | Iron: 0.7mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

This is a commissioned post for REDMOND

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