The Stove
Apple and rhubarb sponge pudding recipe with berry compote
A fruit sponge pudding is an easy way to provide a sweet treat at the end of a meal, especially on cooler evenings.
Ingredients
- A Moment in Crime
- 28 Aug, 2026 05:00 PM 2 mins to read
- An old-fashioned sponge pudding is a delicious way to finish a meal
- A jam can be substituted for the compote
- 2 cups apple pie filling or apple chunks
- 250g rhubarb, strawberry and raspberry fruit compote
- 125 g butter, softened
- 1 tsp vanilla extract
- ½ cup sugar
- 2 eggs
- 1 cup standard flour
- 2 tsp baking powder
- 4 Tbsp milk
- 2 Tbsp sliced almonds
- 28 Aug 08:04 PM
- 28 Aug 08:00 PM
- 28 Aug 05:00 PM
- 28 Aug 03:04 AM
Method
- Pour over the fruit compote, then use a spoon to stir together.
- Sprinkle with almond slices.
- Preheat the oven to 190C fan bake.
- Drain the apple slices, then place into a bowl.
- Put the softened butter, vanilla and sugar into a bowl and beat until pale and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Bake for 30-40 minutes or until the sponge springs back when lightly touched and the top is golden.
We’ve used a rhubarb, strawberry and raspberry fruit compote, but you could swap it out for a different fruit. A jam can be substituted for the compote
Instructions
- Drain the apple slices, then place into a bowl. Pour over the fruit compote, then use a spoon to stir together. Warm in the microwave and cover to keep warm.
- Beat in the eggs one at a time, mixing well after each addition. Sift in the flour and baking powder, then fold into the mixture, followed by the milk.
- Spoon the warmed fruit into an ovenproof dish, then spoon the sponge mixture over the fruit and spread to cover. Sprinkle with almond slices.
- Bake for 30-40 minutes or until the sponge springs back when lightly touched and the top is golden. Dust with icing sugar and serve immediately.