Fresh Fruit Pudding

Preparation info
  • (serves


    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This pudding can be made with almost any fresh fruit of the moment, rhubarb, apple, gooseberries and all the summer fruits, apricots etc. Sharp fruits like rhubarb or blackcurrant are particularly good. It can feed a large number of people and can be made the day before so it is very good for busy Sunday lunches etc.


  • Victoria sandwich cake mixture using 3 eggs
  • 1–2 lb fresh uncooked fruit (450–900


Heat oven to Gas 4–5 (350°F/180°C–375°F/190°C). Make a Victoria sandwich mixture (you can use wholemeal self-raising flour if you like which gives a nice nutty taste to the fruit). Put it into a greased flan-quiche dish. A medium sized china one with ripply edges is best for this. Completely cover the uncooked cake mixture with raw fruit (chopped up small if it is rhubarb, apples, apricots etc.