Healthy living

Plum sponge pudding

Preparation time: 15 minutes  

Cooking time: 30 minutes 

Serves: 6


  • Olive or canola oil spray
  • 2 cups stewed, poached or canned plums, well drained
  • 3 eggs
  • ½ cup caster sugar
  • ¾ cup self-raising flour, sifted
  • 1 tablespoon low-fat milk, hot


1. Preheat oven to 180 °C. Lightly spray baking pan (20cm x 20cm) with oil. Place fruit in pan. 

2. Whisk eggs and sugar in an electric mixer for 4–5 minutes until very thick and creamy. 

3. With a spatula fold in flour and hot milk as lightly as possible. 

4. Pour over fruit to cover and bake for 25–30 minutes until golden brown and firm to touch. 


  • Make sure there is no liquid or juice with the fruit or the sponge topping will not cook properly.
  • Try canned apricots, peaches, or pie apples.
  • When in season, try the following combinations: mulberry and apple, rhubarb and raspberries, and pear and rhubarb
  • Serve with reduced-fat custard.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

See also

Go for 2&5 campaign logo