(Magic) Winter Fruit Sponges

We’ve passed the hypnotic date of the 19th of January (aka blue monday) where the shackles of New Years Resolutions have lost their grip, winter is starting to creep frosty fingers on rosy cheeks and battle umbrellas are being brandished at the slightest hint of sleety rain. We all need a touch of comfort; hearty treats to warm the cockles of our hearts.

Winter Fruit Sponge Recipe - Adventures of a London Kiwi

Have no fear, I have the baked solution. Magic winter fruit sponges. They’re so simple it’s almost criminal and can be made with ingredients found in your cupboard any time you need a cheeky winter warmer.

Winter Fruit Sponge Recipe - Adventures of a London Kiwi

The recipe makes 1 large pudding or in my case 8 ramekins (if so allow for a little less cooking time, just keep an eye on the golden; I personally love contrast of the golden crisped crust and baking it in individual ramekins allows for more of it. Your dishwasher might not so much, but they are usually bribable with their own spoon.


Winter Fruit Sponge Recipe - Adventures of a London Kiwi

Phwoar, look at that – homemade (I believe the pinterest term is ‘rustic’) sponge pudding, crowning a cheerful lashing of fruit.

In fact, it’s worth donning wellies and rambling through the countryside to earn the coupla calories this pud has. I’m sure it could healthified quite quickly – replace the butter with greek yoghurt or stewed apple, and update the sugar with granulated sweetner – but why would you want to?


Winter** Fruit Sponge Pudding



Winter Fruit Sponge Recipe - Adventures of a London Kiwi

  • 2 cups hot stewed fruit*, sweetened to taste
  • 125g butter
  • ½ teaspoon vanilla essence
  • ½cup sugar
  • 2 eggs
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  1. Cream butter and sugar.
  2. Add vanilla and beat in eggs, one at a time.
  3. Sift flour and baking powder, and fold into creamed mixture.
  4. Add milk and mix to combine.
  5. Spoon over stewed fruit.
  6. Bake for 40 minutes in a pre-heated 190°C oven, or until sponge springs back when lightly touched.

Serve hot with your favourite accompanying vice. Cream, ice cream, yoghurt or maybe a glass of dessert wine.

*I cheat and occasionally use tinned fruit – my favourite combo is diced Mango, Peach and the contents of two fresh passion fruit.

Winter Fruit Sponge Recipe - Adventures of a London Kiwi
Doesn’t this photo look gloriously, naturally 80’s?

** Oh, you might be wondering why they’re magic – it’s because they can turn any rainy, sleety, cold day into a warm, comfortable feast plus it’s a pudding almost impossible to mess up. Slutty Brownies, eat your heart out.

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