Serves 6+

Round cake tin, 20cm wide 5cm deep (spring form is easier). You can also make this dish in a bake-proof dish. Grease the tin and line with baking parchment paper or a paper cake tin. If using a baking dish just grease the bottom of the dish as you pudding will be served in this dish and do not need to worry about lining it.




120g unsalted melted butter

70g caster sugar

3 eggs (if you keep your eggs in the fridge, leave them out to reach room temperature before using to prevent your cake mixture curdling).

75g ground almonds (for nut allergy sufferers just leave the almonds out of the recipe and add a little more flour…you could follow a recipe of a basic cake mix).

75g self raising flour


Fruits for sponge:

90g of your favourite berries (blackberries, blueberries, raspberries, blackcurrants)


Fruits for layering:

1 can of tinned pears (or you could poach your own conference pears). Slice the pears into thin strips.

2 raw eating apples, very thinly sliced

Prepare the fruits and leave to one side



70g porridge oats

4 tbsp light brown sugar

1 tsp ground mace

In a bowl just pour both ingredients together and mix – set to one side.


Genoise style sponge mix:

1. Turn the oven on 180C fan assisted, the oven temp should be set to moderate.

2. Whisk eggs and sugar until white light and fluffy.

3. Gradually add the melted butter, slowly while whisking to avoid the mixture curdling.

4. Fold in with a wooden or silicone spoon the almonds, then fold in the flour to form your basic cake mixture.

5. Now add your berries to the mixture.

6. Place in your dish or choice and bake for 20 minutes.

7. After 20 minutes take your cake out of the oven and place your thinly cut apple pieces on top of your half cooked cake mixture, then add your pear and then your oat and sugar topping. Place back in the oven and cook for a further 20 minutes.

8. This dish can be made a day in advance and reheated before serving or served cold.


Serve with creme fraiche, ice cream, plain yoghurt or just simply on it’s own.


Recipe from Michele at Cookies