Skip to main content

Orchard Sponge Pudding

Preparation: 20 mins

Cooking: 40 mins

Serves 4, costs under £3.00


  • 4 Plums (250g)
  • 3 Apples (340g)
  • 30 Blackberries (150g)
  • 2 Heaped tablespoons Self Raising Flour (60g)
  • 9 Teaspoons Sugar (45g)
  • 6 Dessert spoons Fresh Orange Juice (60ml)
  • 3 Tablespoons Low Fat Spread (40g)
  • 1 Egg (50g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 180°C / 160°C fan oven / 350°F / gas mark 4. 
  2. Cut plums in half and remove stones then cut into thick slices. Wash and drain blackberries. Peel and core the apples then slice.
  3. Put the fruit into a 1.2 litre (2 pint) ovenproof dish and mix together. Drizzle 4 dessertspoons of orange juice over the fruit.
  4. Bake in the oven for 10 minutes. Meanwhile put the sugar, spread and flour into a bowl, crack in the egg. Mix together with a hand-held electric mixer or wooden spoon until smooth. 
  5. Add the remaining orange juice and stir gently until all ingredients are mixed together. 
  6. Remove the fruit from the oven and pat down gently with the wooden spoon before spooning the sponge mixture on top. Spread until even and return to the oven for a further 25-30 minutes.
  7. Remove from oven once the sponge is well risen, golden and springs back when pressed with a fingertip. 

Nutritional Information