Summer fruit sponge pudding

This gorgeously fluffy and tender fruit sponge pudding is made with sweet, syrupy summer fruit, sitting atop a buttery steamed vanilla sponge.

It takes minutes to prepare and cooks in the microwave in just 12 minutes.

You'll start y preparing the fruit. I like to use frozen summer fruit for this as it's easy to source all year round and freezing locks in the freshness, so you get a great end result.

All you'll need to do is pop the fruit in the microwave with some butter and sugar for a minute or two, stir together and then pour into your pudding basin!

For the lovely, soft steamed sponge, you'll beat butter and sugar together, then beat in eggs, milk and vanilla before folding in self-raising flour.

You'll then spoon the batter on top of the fruit, pop the lid on the pudding basin and steam in the microwave for 12 minutes until risen and gorgeous.

It turns out onto a plate looking absolutely stunning and is sure to make a great impression at the dinner table.

I love to serve it with fresh cream in the summer and hot custard in the winter. Either way, it's totally delicious!

Here's the full summer fruit sponge pudding recipe, complete with step-by-step photographs to help you at every stage.

Instructions

Grease a 3 pint (1.71lt)  pudding basin. 

Make the fruit topping

Put the frozen fruit,  butter and sugar in a large bowl. 

Heat in the microwave for 1-2 minutes until the butter has melted enough to stir through. It’s fine if the fruit is still mostly frozen.

Spoon the fruit into the bottom of your pudding basin.

Make the sponge

Place the butter and sugar.

Whisk until creamy.

Add the eggs one by one, whisking between each addition.

This will help stop the batter from splitting.

Add the milk and vanilla.

Whisk again.

Sift in the flour.

Fold together until smooth.

Spoon the batter into the pudding basin on top of the fruit and level off.

Microwave the pudding

Fit the lid onto the pudding basin. Place the pudding basin in the microwave and cook on full power for 12 minutes. 

Remove the lid carefully as there will be steam, then place a plate on top of the basin and invert so that the pudding is on the plate and the basin can be lifted away. 

Serve hot in generous spoonfuls.

It's great on its own, or with cool cream or with hot custard.

Which would you choose?

Is Summer fruit sponge pudding easy to make?

This fruit sponge pudding is easy to make and only takes a few minutes to cook in the microwave. It’s a great dessert for summer as it’s light and refreshing, and can be served with either cool cream or hot custard.

Put the frozen fruit, butter and sugar in a large bowl. Heat in the microwave for 1-2 minutes until the butter has melted enough to stir through. It’s fine if the fruit is still mostly frozen. Spoon the fruit into the bottom of your pudding basin.

Place the butter and sugar in a large mixing bowl and whisk until creamy. Add the eggs one by one, whisking between each addition. This will help stop the batter from splitting. Next, whisk in the milk.

Sift in the self-raising flour and fold through gently until just combined. Be careful not to over mix or the pudding will be tough. Pour the batter on top of the fruit in the basin, and smooth the surface with a spoon.

Place a plate on top of the basin and microwave for 4 minutes on high. The sponge will rise up and be cooked through when it’s ready.

Turn out the pudding onto a plate and serve with either cool cream or hot custard. Enjoy!

Will I need any special equipment to make Summer fruit sponge pudding?

This recipe is super simple, and mainly uses household kitchen tools to make. The only equipment you might not have is the 3 pint (1.71lt) pudding basin with lid and a large mixing bowl.

What are summer fruits?

Summer fruits are typically fruits that are in season during the summer months. In the UK, this includes fruit such as strawberries, raspberries, cherries and blackcurrants.

What is the best fruit to use for sponge pudding?

For this recipe, we used frozen summer fruit mix which included strawberries, raspberries, blackcurrants and redcurrants. However, you could use any type of fruit that you like or is in season. Other good options include blueberries, blackberries or even diced apples.

How can I tell if eggs have gone off?

It's always best to use fresh eggs for a cake, as eggs behave differently as they get older.

However, you can still use eggs you already have at home if they are safe to eat. If you keep eggs somewhere cool, they can sometimes remain safe to eat for 3-5 weeks after the expiration date. However, if you store your eggs somewhere warm they can spoil before the expiration date.

If you're worried your eggs are spoiled, you can check them in the following ways:

• The best way to tell if eggs have gone off is to smell them. If they smell strange or bad, then they have spoiled and you should not use them. Another way to tell if they have gone bad is to check the expiration date on the carton.
• You can check if your egg is safe to eat by performing a float test. Simply place the egg in a bowl of cold water. If it sinks to the bottom, then it’s probably still good to eat. If it floats to the top, then it has gone bad and you should not consume it.
• Spoiled eggs float because they contain excess gas, however, sometimes an egg can spoil and still sink. So it's best to crack your eggs into a separate bowl or cup before you add them to your recipe. Cracking eggs into a bowl or cup lets you fish out any pieces of the shell too.

How can I tell if the butter has gone off?

If your butter has gone bad, it will have a sour smell and an off-white or darker yellow colour. Sometimes spoiled butter develops small translucent patches or a layer of condensation (or sweat) as the water and fat separate during the spoiling process.

Spoiled butter will also be hard to spread as it loses water content. If you see any mould on the butter, it has definitely gone bad and you should throw it away.

If you’re not sure whether your butter is still good give it a taste.  If it tastes sour, rancid or otherwise off, then it has gone bad and you should throw it away.

If your butter just looks darker than usual this could be due to oxidation from exposure to air. This doesn’t mean the butter has gone bad, but it will have a slightly different flavour. In this case, you can just cut off the darkened top layer and use the rest of the butter as normal.

Is Summer fruit sponge pudding suitable for vegetarians?

Yes, this recipe is suitable for vegetarians as it does not contain any meat or fish. However, it does contain eggs so it is not suitable for vegans.

Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!

So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Summer fruit sponge pudding suitable for vegans?

No, this recipe is not suitable for vegans as it contains eggs. You could make a Vegan sponge pudding by using vegan ingredients. However, this recipe might turn out differently if you use vegan ingredients, as they can behave slightly differently in cooking.

• First, you could replace the eggs with a vegan egg replacer such as ground flaxseed or chia seeds. To make a vegan egg replacer, simply combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water.
• You can also buy prepared egg replacer and follow the packet instructions for the quantities to use. Prepared egg replacers often perform better than homemade egg replacers as they contain more ingredients to mimic the behaviour of the egg white and yolk. Whereas homemade egg replacers tend to mimic the binding qualities of the yolk and bulking of the whites. This recipe relies on the egg white to give an aerated texture, so it's probably best to use a shop-bought egg replacer if you can.
• For the butter, you'll need to use a dairy-free or plant-based butter with a fat content of around 80%. Many brands available worldwide offer good quality vegan alternatives to butter, including Naturli and Violife. Though, I mainly use unsalted Flora vegan butter in vegan baking because it performs well and they make a salted and unsalted version.
• Finally, you'll need to use non-dairy milk such as almond milk, cashew milk or soy milk. You can use plant-based milk in the same quantity as dairy milk.

With these simple substitutions, you should be able to make a delicious vegan sponge pudding!

How can I tell if the fruit is still good?

If you use fresh fruit for this recipe, then you'll need to make sure it isn't spoiled.

If your fresh fruit is starting to look a bit wrinkled, then it's probably past its best. However, fruit that is starting to go off will often smell quite strong. So if your fruit smells bad, then it has definitely gone off and you should throw it away.

If your fruit just looks a little bit wrinkled, then you can still use it as long as there's no mould on it. Raspberries and strawberries tend to spoil quickly, so make sure you buy the ingredients close to the time you plan to make your fruit sponge pudding.

Is Summer fruit sponge pudding gluten-free?

No, this recipe contains wheat flour, so it isn't gluten-free.  If you want to make a gluten-free version of this pudding, then you'll need to use gluten-free flour. There are many different types of gluten-free flour available, so you'll need to experiment to find one that works well in this recipe.

I would recommend using a gluten-free flour blend that contains rice flour or potato starch as they are usually good at mimicking the texture of wheat flour. This recipe calls for self-raising flour, so make sure you use gluten-free flour that contains a raising agent.

My favourite gluten-free flour blend is this one from the Free From Fairy. You'll need to add  1 teaspoon of gluten-free baking powder per 150g (1 cup) of gluten-free flour to make self-raising flour.

Is Summer fruit sponge pudding keto-friendly?

No, this recipe is not keto-friendly as it contains fruit and wheat flour.

A ketogenic diet involves limiting carbs and sugar, so fruit and wheat flour are not allowed. You could potentially make a keto-friendly version of this recipe by using a low-carb fruit such as berries and a keto-friendly flour such as almond flour or coconut flour.

I haven't tried making this recipe with keto-friendly ingredients, so I can't guarantee that it will work. But it's worth a try if you're on a ketogenic diet and you're craving fruit sponge pudding!

Is Summer fruit sponge pudding healthy?

This recipe contains fruit, so it is healthier than a pudding that doesn't contain fruit.

However, this recipe also contains sugar and wheat flour, so it's not as healthy as a fruit salad! If you're looking for a healthy fruit sponge pudding, then I would recommend using less sugar and wheat flour. You could also add some healthy ingredients such as nuts or seeds.

Can I make Summer fruit sponge pudding without fruit?

Yes, you can make this recipe without fruit.

If you don't want to use fruit, then you can replace it with chocolate chips, raisins, or any other type of dried fruit. You could also add some nuts or seeds for a bit of texture.

Is Summer fruit sponge pudding safe to eat while pregnant?

Yes, this recipe is safe to eat while pregnant as long as you follow the recipe and don't eat mouldy fruit.

This recipe doesn't contain anything that would be of concern to a pregnant person. However, you should make sure the fruit you use is ripe and not

Make sure that all of your ingredients are in good condition and that you prepare your fruit sponge pudding safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Summer fruit sponge pudding?

Summer fruit sponge pudding goes well with a dollop of cream, some ice cream, or a drizzle of custard.

If you want to make a really indulgent dessert, then you could top your fruit sponge pudding with all three! You could also add some chopped nuts or a sprinkle of cinnamon for extra flavour.

How should I store Summer fruit sponge pudding?

You should store your Summer fruit sponge pudding in the fridge in an airtight container. Keeping it in the pudding basin with the lid on would work well.

If you want to make your fruit sponge pudding ahead of time, then you can store it in the fridge for up to 2 days. Just make sure to cover it tightly so that it doesn't dry out.

How long will Summer fruit sponge pudding keep?

Summer fruit sponge pudding will keep in the fridge for 2-3 days.

After that, the fruit will start to go mouldy so it's best to eat it within a few days. You can freeze fruit sponge pudding, but the fruit will become mushy when you defrost it so it's best enjoyed fresh.

Can I keep Summer fruit sponge pudding in the refrigerator?

Yes, you can keep fruit sponge pudding in the refrigerator for 2-3 days.

Just make sure to cover it tightly so that it doesn't dry out. After a few days, the fruit will start to go mouldy so it's best to eat it within a few days.

Can I freeze Summer fruit sponge pudding?

Yes, you can freeze fruit sponge pudding.

Just make sure to wrap it tightly in cling film or a freezer-safe bag. It will keep in the freezer for up to 3 months.

When you're ready to eat it, just thaw it overnight in the fridge and then reheat it in the microwave or oven.

What is the best way to defrost  Summer fruit sponge pudding?

The best way to defrost Summer fruit sponge pudding is to thaw it overnight in the fridge.

You can then reheat it in the microwave or oven. If you're short on time, then you can defrost it in the microwave. Just make sure to do it in short bursts so that the fruit doesn't become too mushy.

Can I leave Summer fruit sponge pudding out on the counter?

No, you should not leave fruit sponge pudding out on the counter.

This dessert contains fruit, which can go bad quickly at room temperature. It's best to store fruit sponge pudding in the fridge in an airtight container.

What is the best way to reheat Summer fruit sponge pudding?

The best way to reheat Summer fruit sponge pudding is to pop it into the microwave for a few seconds. If you're reheating one portion, 15-20 seconds in a 600W microwave should work.

Can I make Summer fruit sponge pudding ahead?

Yes, you can make Summer fruit sponge pudding ahead of time.

Just store it in the fridge in an airtight container and it will be fine for 2-3 days. After that, the fruit will start to go mouldy so it's best to eat it within a few days.

What is the best way to serve Summer fruit sponge pudding?

You can eat your Summer fruit sponge pudding fresh from the microwave, but I find it's best served cold or at room temperature. It goes really well with a dollop of cream. Or if you're serving it hot, a scoop of ice cream melting on top would be lovely too.

Can I make Summer fruit sponge pudding in a different size?

Yes, you can make Summer fruit sponge pudding in different sizes.

If you want to make a smaller portion, just halve all of the ingredients. If you want to make a larger portion, then you can double or triple the recipe. Just make sure to use an appropriate-sized dish so that your fruit sponge pudding doesn't overflow while cooking.

The best way to change the size of the recipe is to use an online recipe calculator. There are plenty of free sites to use. I would recommend manually working out a couple of ingredients yourself to make sure that the site calculates correctly.

1-pint pudding basins are pretty common, and 1.7 British pints = 1 litre. So for a smaller pudding, you could convert the ingredients to Imperial measurements and make a batter to fit a 1-pint pudding basin.

Can I make this recipe in a different tin/tray?

Yes, you can make fruit sponge pudding in a different dish. Just make sure that the dish is the correct size for the amount of mixture you are using.

If you want to make a smaller portion, then you can use a smaller pudding basin. If you want to make a larger portion, use a bigger one. Pudding basins come in many sizes and are usually made from pottery or plastic.

So just make sure whichever size you use is microwave safe and has no metal.

Can I make Summer fruit sponge pudding in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, you can make fruit sponge pudding in a stand mixer.

Add the butter and sugar into the bowl and mix on a low speed until creamed together. Then add the eggs, vanilla and milk and increase the speed to medium and mix for 3-4 minutes until the mixture is light and fluffy.

Finally, add the flour and gently fold in by hand, so you don't overmix the batter and end up with a tough cake.

Adding the flour last also ensures that you don't knock out any air produced by the raising agents in the self-raising flour.

Make sure to scrape down the sides of the bowl a few times during mixing so that all the ingredients are evenly combined.

Can I make Summer fruit sponge pudding with a food processor?

A food processor would be too powerful for mixing your sponge batter, so it's best to use a stand mixer or mix by hand.

How can I make sure my Summer fruit sponge pudding turns out perfectly?

There are a few things you can do to make sure your fruit sponge pudding turns out perfectly.

• First, make sure all your ingredients are at room temperature before you start baking. Room temperature ingredients mix together better and produce a more consistent cake batter.
• Before you begin cooking, weigh your ingredients using digital kitchen scales for the most accurate measurement.
• Don't overmix your batter. Overmixing can produce a tough sponge and it may struggle to rise. Just mix until all the ingredients are combined.
• Don't open the microwave while the fruit sponge pudding is cooking or it will most likely collapse.

Why did my Summer fruit sponge pudding turn out dry/crumbly?

If your fruit sponge pudding turns out dry or crumbly, it's likely that you either overbaked it or didn't add enough liquid to the batter. To avoid this, make sure to check your cake for doneness before taking it out of the microwave.

However, it's highly unlikely that your fruit sponge pudding would dry out unless you cooked it for a very long time in the microwave or added way too much flour.

If you have a high powered microwave you might want to reduce the cooking time or lower the wattage. Around 600 watts is ideal for this recipe.

Why did my Summer fruit sponge pudding turn out wet/soft/dense?

Even if you use a different category of microwave, it's unlikely the cooking time should be affected too much in this recipe.

So if your fruit sponge pudding turns out wet, soft or dense, it's more likely that you undercooked it, opened the microwave during cooking, or didn't add enough flour to the batter.

To avoid mistakes, you should make sure that you measure your ingredients out before you begin cooking. This will help reduce the chance of forgetting an ingredient or adding an incorrect amount.

It's also important not to open the microwave while the fruit sponge pudding is cooking, as this can cause it to collapse.

I hope these tips help you make the perfect fruit sponge pudding! If you have any other questions, feel free to ask in the comments below!

Does it matter if I use baking margarine or butter in the sponges?

Butter and margarine both work well in sponges, but they do produce different results. In the oven, margarine produces lighter sponges and helps them bake evenly. Though butter gives cakes a better colour and richer flavour.

If you use margarine, you should use one with high-fat content. Margarine with lower fat contains more water, which can cause the texture of the sponge to turn mushy or impact the formation of the sponge texture. 

Some cooks feel that margarine works better in a microwave cake recipe, as margarine is usually oil-based. So the oil superheats faster, helping the sponge rise. However, too much oil can result in a rubbery sponge.

Good quality, high-fat margarine can produce a lighter sponge that rivals a butter-based sponge. However, I prefer butter for a richer flavour and texture.

Why did my Summer fruit sponge pudding turn out wet/soft/dense?

If your Microwave syrup sponge pudding is dense or wet, then there are three possible causes: it isn't cooked through, you forgot the raising agent, or you overmixed the batter.

If you added the right ingredients and mixed it as the recipe states you could try cooking it for another 15-30 seconds. However, this will only work if your sponge has risen.

However, you’ll have to start over if you forgot to add the raising agent, or you overmixed your flour and baking powder (leaving it unattended in a stand mixer is the usual cause).

A well-risen sponge should be light and springy to the touch, with a skewer inserted into the centre coming out clean. If it isn't cooked through, it will be sticky or gummy in the centre.

If your sponge is wet or flat, then it likely fell during cooking due to not enough flour being used in the batter. A wet sponge will also fall if you open the microwave door while it's cooking as the sudden change in temperature can cause it to collapse.

When making a microwave sponge, always make sure to use enough flour. The flour helps to absorb the liquid and prevents the sponge from becoming too wet. If your sponge is particularly dense, you can add a little extra flour to the recipe.

Why did my Summer fruit sponge pudding sink in the middle?

Microwave sponges usually rise evenly across the top, so if your sponge sinks in the middle it might be because the power is too high. This can cause the cake to rise rapidly and then collapse before the batter heats and sets into place. 

However, this is unlikely as a regular microwave randomly zaps different areas of food with energy to cook it.

It may be because you have cooked your sponge in a convection microwave oven, which circulates heat in a different way from a regular microwave oven. Try using a regular microwave at around 600 watts and see if your sponge rises evenly.

How can I add/change the flavours in this Summer fruit sponge pudding?

You can easily change the flavours in this sponge pudding by using different fruit.

Many supermarkets sell other combinations of frozen fruit alongside summer fruits. A tropical mix of pineapple and mango could work really well. Or you could use some tinned citrus-like mandarin or grapefruit. I would recommend using tinned or frozen fruit as fresh fruit can make the sponge too wet.

You could also add a little flavouring extract such as vanilla, almond or coconut to the sponge batter. Or you could add a sprinkle of ground ginger, nutmeg or cinnamon to the fruit before adding it to the sponge.

Where is the origin of Summer fruit sponge pudding?

There are variations of sponge puddings around the world, so no one can be sure exactly where they came from.

For example, there are various kinds of rice flour and coconut sponge puddings in Asia and South East Asia.

However, the earliest known recipe for a fruit sponge pudding like this one dates back to 1615, and it is thought that the dish has its origins in England.

The English version of sponge pudding is usually made with steamed fruit and a light sponge cake. So this microwaved version is an update on the traditional method, but it still uses traditional English fruits and berries.

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5 from 1 vote

Summer Fruit Sponge Pudding Recipe

An indulgent fruit sponge pudding, made in the microwave with sweet, syrupy summer fruit atop buttery and light steamed vanilla sponge.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 8 servings

Author: Emily Leary

Ingredients

For the fruit topping

• 330 g (12 oz) frozen summer fruit
• 35 g (2 tbsp) slightly salted butter
• 35 g (4 tbsp) white caster sugar (superfine sugar)

For the sponge

• 150 g (11 tbsp) slightly salted butter softened (plus a little for greasing)
• 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
• 3 medium free range eggs
• 3 tbsp whole milk
• 1 tsp vanilla extract
• 200 g (1⅓ cups) self-raising white flour (self rising flour)

Equipment

• Weighing scales
• Measuring spoons
• 3 pint (1.71lt) pudding basin with lid
• Large mixing bowl
• Whisk
• Sieve

Instructions

• Grease a 3 pint (1.71lt) pudding basin.

Make the fruit topping

• Put the frozen fruit, butter and sugar in a large bowl.
• Heat in the microwave for 1-2 minutes until the butter has melted enough to stir through. It’s fine if the fruit is still mostly frozen.
• Spoon the fruit into the bottom of your pudding basin.

Make the sponge

• Place the butter and sugar in a large mixing bowl and whisk until creamy.
• Add the eggs one by one, whisking between each addition. This will help stop the batter from splitting.
• Next, whisk in the milk and vanilla.
• Finally, sift in the flour and fold together until smooth.
• Spoon the batter into the pudding basin on top of the fruit and level off.

Microwave the pudding

• Fit the lid onto the pudding basin.
• Place the pudding basin in the microwave and cook on full power for 12 minutes.
• Remove the lid carefully as there will be steam, then place a plate on top of the basin and invert so that the pudding is on the plate and the basin can be lifted away.
• Serve on its own, with cool cream or with hot custard.

Video

Nutrition

Calories: 419kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 192mg | Potassium: 84mg | Fiber: 2g | Sugar: 33g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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