Baked Berry Bakewell Sponge Pudding

July 30, 2013
3 Ratings
  • Serves 4
Author Notes

This stemmed from an old Bakewell pudding recipe from Mrs Beeton's 'Book of Household Management'. Her pudding involved no pastry but lots of bread. This is a modification of it for modern tastes. —17years

What You'll Need
  • 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. Pre­heat the oven to 160–180°C (320–360°F).
  2. Pre­pare the fruit and place in bak­ing dish (I used an oval dish 10 inches long), and toss in brandy, sugar and corn­flour. (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 top­ping. Cream together the sugar and the softened but­ter. Add the egg and the flour sieved with the bak­ing powder, then beat together. Add the and the ground almonds and briskly beat again.
  4. Using a spoon or spat­ula, place dol­lops of the mix­ture onto the fruit. When all of the mix­ture has been dolloped, smooth roughly with a palette knife.
  5. Scat­ter the top with the remain­ing flaked almonds and bake for 30–35 minutes, until golden.
  6. Serve while still warm with ice cream, cream or — best of all — custard.

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