Gluten-Free Apple & Blackberry Sponge Pudding

Bowl of Gluten-Free Blackberry Apple Sponge Pudding drenched in custard.

Gluten-Free Apple & Blackberry Sponge Pudding

Easy Gluten-Free Apple & Blackberry Sponge Pudding is a comforting British dessert with juicy seasonal fruit and a soft and fluffy sponge topping.

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: British

Servings: people

Calories: 327kcal

Author: Georgina Hartley

Ingredients

For the fruit layer

250 g blackberries
250 g bramley apples prepared weight (about 2 apples), peeled, cored and cut into chunks
25 g soft light brown sugar
1 tablespoon cornflour cornstarch

For the sponge

150 g unsalted butter softened to room temperature
150 g soft light brown sugar
3 eggs
1 teaspoon vanilla extract
75 g almond flour ground almonds
75 g buckwheat flour
1 tablespoon cornflour cornstarch
¾ teaspoon ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons icing sugar for dusting

Metric - US Customary

Instructions

Getting ready

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
Generously grease a 20cm (8 inch) square baking dish with butter.

Prepare the fruit layer

Put the prepared bramley apple chunks and blackberries into a large mixing bowl and toss them with the brown sugar and cornflour, making sure the fruit is evenly coated.
Tip the fruit into the prepared baking dish and spread it into an even layer.

Make the sponge batter

Place the butter and brown sugar into a separate large mixing bowl and beat together until pale, smooth and creamy. You can use either a stand mixer or an electric hand mixer.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Add the ground almonds, buckwheat flour, cornflour, cinnamon, baking powder and salt into the bowl and mix well.
Spoon the sponge batter evenly over the fruit. Carefully spread it out to cover the fruit completely.

Bake

Place the dish in the centre of the oven and bake for 45-50 minutes until the sponge is golden brown and set. A skewer inserted into the sponge should come out without any wet batter attached, although it might pick up moisture from the fruit.

Cool and serve

Leave to cool in the dish for 15-20 minutes before dusting with the icing sugar through a sieve. Serve warm or at room temperature with cream, custard or vanilla ice cream.

Video

Notes

Blackberries. You can use fresh or frozen but thaw before using.

Best apples. Bramley or other cooking apples give a lovely tart contrast to the sweet sponge. Sweeter apples like Pink Lady or Braeburn can be used but then reduce the brown sugar in the fruit layer.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Freezing. Bake as directed, cool completely, then double wrap the dish in cling film and foil. Freeze for up to 2 moths. Thaw overnight in the fridge, then reheat at 180°C / 160°C fan assisted / gas mark 4 / 350°F for about 20 minutes, or until piping hot.

Storing. Keep any leftovers in an airtight container in a cool dark place. You can re-heat in portions in the microwave – takes between 60-90 seconds depending on the wattage of your microwave.

To serve. Delicious warm with homemade vanilla custard, single or double cream, or vanilla ice cream.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving, assuming the pudding is portioned into 9.

Nutrition