Baked Berry Bakewell Sponge Pudding

July 30, 2013
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

  • Serves 4
  • 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
In This Recipe
  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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