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Plum Sponge Pudding
  • 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
  • 150g low-fat vanilla yoghurt
  1. Preheat oven to 180°C.
  2. Lightly spray baking pan (20cm x 20cm) with oil.
  3. Place fruit in pan. Whisk eggs and sugar with an electric mixer for 4–5 minutes until very thick and creamy.
  4. With a spatula fold in flour and hot milk as lightly as possible.
  5. Pour over fruit to cover and bake for 25–30 minutes until golden brown and firm to touch.
  6. Serve with low-fat vanilla yoghurt.

Tip: 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
    • pear and rhubarb

Storage Suggestions

Can be stored in the refrigerator for up 7 days. May be frozen for up to 3 months.

Equipment List

  • Mixing bowl
  • Whisk and Spoon
  • Baking pan
  • Spatula
  • Electric mixer



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

147g Quantity per serving Quantity per 100g
Energy 1009kJ 689kJ
Protein 6.2g 4.2g
Fat, total 3.2g 2.2g
— Saturated 0.8g 0.5g
Carbohydrate 46.3g 31.6g
— Sugars 34.0g 23.2g
Fibre 1.9g 1.3g
Sodium 168mg 114mg