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Forest Fruits Cloud Pudding


"This English-style pudding tastes like a burst of summer. It combines soft, succulent summer berries with moist sweet sponge cake and a crisp light meringue topping. Mouthwatering!!"
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2 h 40 m servings 425 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 103.3g
  • 33%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
  2. Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan.
  3. Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
  5. In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside.
  6. Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.
  7. Reduce oven temperature to 300 degrees F (150 degrees C).
  8. Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan.
  9. Bake for 30 minutes until meringue is golden brown.


  • Note
  • If using frozen berries, thaw and drain them but reserve the juice to use instead of the blueberry nectar for the fruit syrup.

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This works well but is bery time consuming. Replacing making the sponge with using pre-prepared trifle sponges cuts down preparation time and also reduces the amount of fat. They don't need spre...

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