Cakes & Bakes: Almond and blueberry sponge pudding

Home-made almond and blueberry sponge pudding with custard | H is for Home

I’ve had a slow-cooker for ages and, like most people, don’t make use of it nearly enough. It sits lonely in my kitchenette waiting patiently for its opportunity to shine. Last week, I saw a slow-cooker recipe for a cherry Bakewell pudding and decided to convert it into and almond and blueberry sponge pudding.

Home-made almond and blueberry sponge pudding components | H is for Home

It’s a real no fuss, straightforward recipe. I swapped cherries for blueberries; however raspberries, strawberries, redcurrants or blackcurrants would work just as well.

Home-made almond and blueberry sponge pudding ready to be steamed | H is for Home

I highly recommend these reusable silicone pot covers as a green alternative to cling film. They come in six graduated sizes from 3-8 inches so fit containers ranging from ramekins to medium-sized mixing bowls. I use them all the time for storing food in the fridge and heating things in the microwave. I’ve now discovered that they’re perfect as a slow-steaming pudding lid!

Home-made almond and blueberry sponge pudding in a slow cooker | H is for Home

If like me you like a bit of a crispy texture, you can stick the pudding under the grill for a couple of minutes at the end of its cooking time.

Home-made almond and blueberry sponge pudding browned under a grill | H is for Home

We served our almond and blueberry sponge pudding with custard. The flavour combination of almond sponge and vanilla custard with a touch of fruity sharpness from the blueberries is a real winner.

Home-made almond and blueberry sponge pudding | H is for Home

Click here to save the recipe to Pinterest!

Almond and blueberry sponge pudding
Serves 4
Cook Time
4 hr
Cook Time
4 hr
  1. 150g/5¼oz blueberries, frozen and thawed
  2. 115g/4oz sugar, plus 3 tablespoons
  3. 110g/4oz butter, softened
  4. 2 eggs
  5. ½ tsp almond extract
  6. 75g/2⅔oz self-raising flour
  7. 75g/2⅔oz ground almonds
  8. 2 tbsp milkHome-made almond and blueberry sponge pudding ingredients
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  1. Grease a 1.2-litre pudding basin, including the lid if it has one In a small saucepan, heat the blueberrries and the 3 tablespoons of sugar until the sugar dissolves and the fruit begins to burst and the juice is released. Remove from the heat before the fruit collapses. Set aside
  2. Cream the butter and the remaining sugar together until light and fluffy
  3. Beat in the eggs one at a time until the mixture is loose and airy
  4. Add the almond extract and combine
  5. Fold in the flour and ground almonds
  6. Add in the milk and combine gently. The batter should have a light texture
  7. Put 100g of the blueberries in the bottom of the basin and pour the batter over the top of them. It won't fill the basin, but don't worry as this will give it space to expand as it cooks. Reserve the remaining cherries until later
  8. Cover the basin securely with the lid and set it into the slow-cooker crock
  9. Pour boiling water into the crock to come halfway up the side of the basin
  10. Put the lid on the slow cooker and steam on high for about 4 hours. It will rise, becoming a light, fluffy sponge
  11. Turn the pudding out onto a plate, piling the reserved cherries on top, and allow the blueberry juice to drizzle down the sides of the pudding before spooning into servings
  1. Serve warm with hot custard
Adapted from Slow Cooked
Adapted from Slow Cooked
H is for Home Harbinger


Cakes & Bakes: Super sticky syrup sponge

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bowl of syrup sponge with vanilla ice cream | H is for Home #recipe #pudding #spongepudding

We’ve been hooked on the Great British Bake Off since the very start. That’s where we were first introduced to the author of the syrup sponge recipe we’re featuring today.

Ruth Clemens of The Pink Whisk was the runner up in that inaugural series. Since then, she’s become a successful food blogger, has had a number of cookbooks published and is a regular contributor to magazines; I tore out and kept this recipe from a recent copy of Stylist. The recipe is quick & simple to make and, if you’re a fan of very sweet gooey puddings like me, tastes great!

The sponge went down a storm with Justin, he enjoyed his with a scoop of vanilla ice cream – I paired mine with a dollop of crème fraîche. Custard would be another delicious option!

Super sticky syrup sponge

Yield: makes 1 x 8-inch pudding

Super sticky syrup sponge


  • for the sponge
  • 125g/4½oz golden syrup
  • 100g/3½oz butter
  • 100g/3½oz caster sugar
  • 265g/9½oz plain flour
  • ¾tsp bicarbonate of soda
  • ¾tsp baking powder
  • 165g/6oz golden syrup
  • 215ml/7½ fl oz boiling water
  • for the topping
  • 50g/1¾oz golden syrup, warmed


  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Line the base & circumference of a 20cm/8'' round springform tin with non-stick baking paper
  3. Add the 125g golden syrup to the base of the tin
  4. Put all the sponge ingredients into the bowl of a food processor, adding the boiling water last
  5. On the slowest speed and using the whisk attachment, mix together the batter slowly increasing the speed to medium until well combined
  6. Pour the batter over the golden syrup in the tin
  7. Bake for an hour
  8. Carefully release the cake from the tin and invert onto a serving plate
  9. Pour the warmed golden syrup on top and serve