Autumn Berry Traybake Pudding

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  • Makes: 6 to 8
  • Prep Time: 10 mins
  • Ready in: 25-30 mins
  • Difficulty: Easy
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Autumn Berry Traybake Pudding


  • 1 x 500g bag frozen black forest fruit mix
  • 2 tbsp light brown sugar
  • 300g self-raising flour
  • 150g light brown sugar
  • 1 free range egg
  • beaten
  • 180mls semi-skimmed milk
  • 125mls olive oil
  • RTS custard
  • Squeezy honey

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  1. Pre-heat the oven to 180°C gas mark 4.
  2. Place the frozen fruits into a 24cm x 18cm x 4cm deep tray.
  3. Sprinkle over the 2 tbsp brown sugar.
  4. Place the 150g of brown sugar and flour into a bowl and mix well.
  5. Beat the milk, egg and oil together well then add to the flour and sugar. Stir, but do not overwork the mixture.
  6. Spoon over the fruit and sugar, spread out evenly, then pop into the oven.
  7. Cook for 25-30 minutes, or until well browned and risen.
  8. Remove from the oven and leave to cool for 10 minutes.
  9. Turn out onto a tray, cut and serve with warm RTS custard and a nice drizzle of honey.

Phil's Tips

The cooked sponge will feel slightly undercooked, that's quite normal as the fruit lets out moisture when it cooks and defrosts.

This dish is not only a hot pudding, also cold as a nice cake with vanilla ice cream.

Any frozen fruit bags are nice here. The frozen pineapple chunks make a good upside down cake.

This sponge uses olive oil rather than butter, so cutting down on the saturated fat.