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Pear and blackberry sponge puddings

Pear and blackberry sponge puddings

Total Time
45 min
20 min
25 min
What says winter more than spongy fruit pudding? Comfort food at its best.



½ cup(s), (70g), fresh or frozen (thawed)


1 small, peeled, cored, cut into 1cm pieces

White self-raising flour

½ cup(s), (75g)

Almond meal

2 tbs

Caster sugar

1 tbs

Baking powder

½ tsp

99% fat-free, plain or natural yoghurt, unsweetened

75 g


2 medium

Vanilla bean extract, alcohol free

½ tsp

No added sugar apple puree

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray 4 x ¾-cup capacity pudding moulds or ramekins with oil.
  2. Crush blackberries in a small bowl with a fork. Stir in one-quarter of the pear. Spoon mixture evenly into prepared moulds. Set aside the remaining pear.
  3. Combine self-raising flour, almond meal, sugar and baking powder in a medium bowl. Make a well in the centre. Add yoghurt, eggs, vanilla and apple purée and whisk to form a smooth batter. Fold in the reserved pear. Spoon batter evenly over fruit layer in moulds.
  4. Place moulds in a medium roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of moulds. Bake for 20-25 minutes or until puddings are cooked in the centre when tested with a skewer. Run a flat-blade knife around the edge of puddings to loosen, then turn out onto serving plates. Serve warm.


Pudding moulds are available from department stores and kitchenware shops. Alternatively, you can use ramekins or 4 holes in a non-stick muffin tray. Top each pudding with a heaped teaspoon of 99% fat-free yoghurt to serve.