Strawberry Sponge Pudding
This Strawberry Sponge Pudding is super nostalgic and simple to make, so dig out that custard jug and get baking!
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NutritionPer Serving
- Calories255
- Carbs37g
- Fat14g
- Protein4.5g
- Saturates3.3g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you’re in the mood for a proper pud that still feels like a treat, this Strawberry Sponge Pudding is the answer! It’s the sort of dessert that brings back memories of school dinners and family Sundays. It’s quick to make with ingredients you’ve already got in your kitchen too, just add a can of custard and you’ve got a sweet course that’s bound to hit the spot!
You could also serve it with cream or ice cream, or it’s just as good on its own. The choice is yours! Just remember to account for any extra calories if you do decide to jazz up your dessert.
What diets is this Strawberry Sponge Pudding suitable for?
This Strawberry Sponge Pudding is suitable for vegetarians. It can also be made dairy-free, just remember to swap out the following ingredients for suitable dairy-free versions:
- Reduced-fat spread.
If you’re cooking for people with allergies, remember to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Strawberry Sponge Pudding?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves (if it’s not already in your cupboard!).
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If you don’t already have a 1.2L pudding basin, you can easily order one like this from Amazon. 
How many calories are in this Strawberry Sponge Pudding?
There are just 255 calories in one serving of this Strawberry Sponge Pudding. It falls under our Special Occasion category. These recipes are perfect if you’re hosting or fancy something a little more indulgent after dinner! If you’re calorie-counting, it fits in with diet plans like Weight Watchers too.
Step 1
Preheat the oven to 180ºC.
Step 2
Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the jam on top, then roughly spread out.
Step 3
Add the flour, spread, sweetener, caster sugar, eggs, and baking powder to a mixing bowl. Whisk with an electric whisk for 2 minutes — until light and creamy.
Step 4
Scrape the cake mixture into the bowl, on top of the jam layer.
Step 5
Cut a 28cm circle of non-stick baking paper and tear off a section of foil, slightly bigger than the circle. Layer the paper, then foil, and wrap the top of the dish tightly with the paper on the inside.
Step 6
Place the basin into the oven and cook for 45 minutes, until a knife inserted comes out clean. Then remove the basin from the oven. Loosen round the edge of the basin with a knife and place a plate on top, then flip over onto the serving plate. Slice and serve.
What could I serve with Strawberry Sponge Pudding?
This Strawberry Sponge Pudding is super tasty with a good helping of custard — we’ve popped a recipe below. If you’re making it as part of a bigger meal, we recommend the following options for your main dish and sides:
How do you know when Strawberry Sponge Pudding is cooked?
You should cook this Strawberry Sponge Pudding until it’s risen, and a knife inserted into the middle comes out clean. This will take around 45 minutes.
As per UK food safety guidelines, always cook food until it reaches 70ºC and stays at that temperature for at least 30 seconds. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Strawberry Sponge Pudding in the fridge?
Once you’ve served up your Strawberry Sponge Pudding, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Strawberry Sponge Pudding in the fridge for 2-3 days.
Can I freeze Strawberry Sponge Pudding?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Strawberry Sponge Pudding?
From chilled: To reheat one slice, cover and microwave for about 30 seconds until piping hot. Timings are approximate and will depend on the power of your microwave oven. Alternatively, cover with kitchen foil and reheat in a moderate oven for about 5 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled following the instructions above.
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Strawberry Sponge Pudding
This Strawberry Sponge Pudding is nostalgic and simple to make, so dig out that custard jug and get baking!
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 255
- Carbs 37G
Instructions
- Preheat the oven to 180ºC.
- Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the jam on top, then roughly spread out.
- Add the flour, spread, sweetener, caster sugar, eggs, and baking powder to a mixing bowl. Whisk with an electric whisk for 2 minutes — until light and creamy.
- Scrape the cake mixture into the bowl, on top of the jam layer.
- Cut a 28cm circle of non-stick baking paper and tear off a section of foil, slightly bigger than the circle. Layer the paper, then foil, and wrap the top of the dish tightly with the paper on the inside.
- Place the basin into the oven and cook for 45 minutes, until risen and a knife inserted into the centre comes out clean. Then remove the basin from the oven. Loosen round the edge of the basin with a knife and place a plate on top, then flip over onto the serving plate. Slice and serve.
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