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    Blackberry Sponge Pudding

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    Blackberry Sponge Pudding

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 90 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 4


    • 750g blackberries
    • Caster sugar to taste
    • 125g caster sugar
    • 125g butter, softened, plus extra to grease
    • 2 medium eggs, lightly beaten
    • 250g plain flour
    • 3 level tsp baking powder
    • Milk to mix


    1. Cook 500g of the blackberries with 2 tbsp water until very soft. Push through a sieve to purée. Sweeten to taste with sugar. Set aside.
    2. Butter a 1-litre pudding basin. Beat the butter and sugar together until fluffy. Beat in the eggs. Sift in the flour and baking powder and mix to a soft dropping consistency with a little milk.
    3. Put 6 tbsp blackberry purée into the basin. Top with the sponge, leaving a gap of at least 2cm at the top to allow room to rise. Cover with buttered greaseproof and a cloth, tying with string. Put in a pan and pour in boiling water to come half-way up the basin. Simmer for 1½ hours, topping up the water as needed. Turn out and serve with the remaining purée and berries.

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