Old fashioned sponge pudding

I lived in France for a year between school and university. Food was important to me, even then, so I bought this blank journal in Italy specifically so I could ask my host mother to write her recipes down. I will post Isabelle’s crepe recipe another day.

My parents brought my then 82 year old Grandma to France to visit so I asked Grandma if she could write in the book too. I am so glad I did because her beautiful handwriting is preserved and I can continue to cook her recipes for years to come.

This recipe is a super simple, super versatile sponge pudding which goes well with any stewed fruit. This time I used beautiful oven poached quinces which I will post about separately.


  • 2 ounces butter
  • 2 ounces sugar
  • 1 egg
  • 2 ounces flour
  • 1 tsp baking powder


  1. Preheat oven to 180 degrees C.
  2. Cream the butter and sugar. Add the remaining ingredients and mix into a batter.
  3. Spoon batter over hot fruit.
  4. Bake in oven for about 30 minutes until the batter is cooked through.

Serve with cream, ice cream or custard.

Fruit sponge pudding

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