Gluten and Dairy Free Summer Fruit Pudding

serves / makes 6
40 prep time
40 mins cooking time


This pudding is a take on the traditional Eve’s pudding, which my mum is an expert at making.

I’ve used a combination of apples, raspberries and cherries topped with a light sponge cake. The perfect pudding for a little treat after dinner.




For the filling:

  • 200g cherries, pitted
  • 200g raspberries
  • 2 large cooking apples, cored, peeled and diced
  • 60g caster sugar
  • 1 tablespoon lemon juice

For the sponge topping:

  • 60g caster sugar
  • 50g dairy free spread
  • 75g gluten free self-raising flour
  • 1 egg
  • 3 tablespoons dairy free milk


  1. Preheat the oven to 180 oC
  2. Place the cherries, raspberries, apples, caster sugar and lemon juice in a pie dish
  3. Bake in the oven for 15 minutes
  4. Beat together the caster sugar and dairy free spread
  5. Beat in the egg
  6. Stir in the flour and dairy free milk
  7. Top the fruit with the sponge batter
  8. Bake for 25 minutes
  9. Serve with dairy free custard or ice-cream

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