Name: Lemon and Almond Sponge Pudding with Raspberries
Prep time: 10 min
Cook time: 35 min
Ingredients: 300g raspberries; 50g caster or granulated sugar (optional); 65g unsalted butter, at room temperature; 65g caster sugar; 1 large egg; 35g plain/all-purpose flour; 30g ground almonds; grated rind of ½ lemon; ½ teaspoon vanilla extract; ½ tablespoon milk; ½ plus ⅛ teaspoon baking powder; ⅛ teaspoon fine salt; 20g flaked almonds

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Sweet, delicious summery raspberries topped with a buttery, melt in the mouth lemon and almond sponge. If you think it can’t get any better, you’re wrong, it does! PLUS a soft, light and fluffy Lemon and Almond Sponge Cake with Lemon Icing. Two for the price of one!

Although I have made both the cake and the pudding many times before, making them together and now posting them together, came about as a bit of an accident. I was supposed to be making the pudding only but had recently made a 2-egg cake and the ingredient quantities were stuck in my head. Half way through making the sponge topping, I realised I had twice as much as I needed. What a fabulous excuse to make a cake as well!

The ingredient quantities given here are, however, purely for the pudding. Double the sponge recipe and you can make the cake as well. For the Lemon and Almond Sponge Cake with Lemon Icing recipe, please see here.

This recipe is based on my Classic Sponge Cake/Pudding – Core Recipe; I prepared the batter in exactly the same way, but swapped out half the flour and replaced it with ground almonds, added some lemon zest and vanilla extract and cooked it over fresh raspberries and a bit of sugar. You end up with a delicious layer of hot raspberries, a light fluffy sponge on top and a fabulous layer in the middle where the sponge has absorbed some of the raspberries and cooked together. My husband’s favourite bit! Similar in concept to my Eve’s Pudding with Apples and Almonds, but even easier as you do not need to cook the raspberries first, just add sugar.

We adore almonds in our house and a lot of my recipes will use them. If you are allergic to nuts, go classic! Simply omit them and replace with additional flour as in the original cake recipe.

How to make Lemon and Almond Sponge Pudding with Raspberries

It is very quick and easy to make. Start with the raspberries:

Lay the raspberries in the bottom of a buttered baking dish.
Sprinkle over the sugar.
Use a fork to mash down lightly on the raspberries and level the surface for the sponge topping.

Prepare the sponge and layer over the raspberries:

beat the butter, sugar, egg, flour, almonds, lemon zest, vanilla extract, milk, baking powder and salt
spread over the raspberries in an even layer
scatter over some flaked almonds (optional)
cook and eat!

Please refer back to my Classic Sponge Cake/Pudding – Core Recipe if you require more guidance on making the sponge topping.

I was going to sprinkle the top of the raw sponge batter with some flaked almonds before cooking but I decided it would look exactly like my Eve’s Pudding with Apple and Almonds and it would be a bit confusing on the blog. I rather unwisely thought it would look better sprinkled with icing sugar instead – I was wrong, total fail! (See below!) Next time I will definitely sprinkle with almonds! However it still tasted fabulous and looked just great when served. Delicious with ice cream, fresh cream or natural yoghurt, this pudding is also fabulous served with custard on cooler days.

Cooking for One

My lovely friend Ilid, who lives in North Wales, has been trying out some of the recipes on the blog and feeding back. She is currently living on her own during this time of COVID 19 isolation, so cooking up lots of meals for one. This sort of pudding is right up her alley but she decided to try it later when cooking for a few more people. However, the good news is, this is a great dessert for one person. Sprinkle around 50g raspberries in the base of a small oven proof baking dish, top with 10g sugar and mash down a little. Top with one sixth of the cake batter, level down the surface and scatter over a few flaked almonds. Use the remaining cake batter to make into 5 muffin size cakes to enjoy with a cup of tea on another occasion. Cook them in the centre of an oven preheated to Fan Oven 160°C/180°C/350°F/Gas 4 for 20 – 25 minutes. These could be topped with a lemon water icing as seen in my Lemon and Almond Cake with Lemon Icing recipe.

Pet Update

I just cannot resist posting these photographs of our furry friends. Arty, our black Labrador, is obsessed with balls and playing fetch. Nothing Mimi the cat loves more than stealing it!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Lemon and Almond Sponge Pudding with Raspberries

Sweet, delicious summery raspberries topped with a buttery, melt in the mouth lemon and almond sponge.

Course Dessert

Keyword Almonds, cake, lemon, Pudding, raspberries

Prep Time 10 minutes

Cook Time 35 minutes

Servings 6

Author Susan

Ingredients

The raspberries:

300g raspberries
50g caster or granulated sugar (optional)

The sponge topping:

65g unsalted butter, at room temperature
65g caster sugar
1 large egg
35g plain/all-purpose flour
30g ground almonds
grated rind of ½ lemon
½ teaspoon vanilla extract
½ tablespoon milk
½ plus ⅛ teaspoon baking powder
⅛ teaspoon fine salt

Topping:

20g flaked almonds

Instructions

The raspberries:

Collect together your equipment (see Recipe Notes below) and ingredients.
Scatter the raspberries in the base of a buttered baking dish and sprinkle over the sugar.
Use a fork to mash down a little and level the surface for the sponge on top.

The sponge topping:

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Collect together your equipment (see Recipe Notes below) and ingredients.
Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)
Put all the remaining ingredients in a bowl and whisk thoroughly with an electric whisk until just combined. This should take around 1 minute, and no more.
Spread over the raspberries and level the surface. Scatter over the flaked almonds, if using, and bake in the centre of the oven for 30 – 35 minutes or until the sponge is cooked. It is cooked when:
– the centre feels springy when lightly touched with your finger and no imprint remains
– a toothpick inserted into the centre of the cake comes out clean
Serve hot or warm with custard, yoghurt, ice cream and/or fresh cream.

Recipe Notes

Equipment:

1.5 litre baking dish greased with butter (The one in the picture measures 15cm/6inches square at the base and 18cm/7inches square at the top and is 7.5 cms/3inches deep)
kitchen scales and measuring spoons
mixing bowl
electric whisk

Serving options: