Thursday 25 April 2013

Strawberry Sponge Puddings Recipe

I've previously published a number of recipes for steamed sponge puddings on this blog. Here is a recipe for a classic sponge pudding with a strawberry jam topping that is baked rather than being steamed.

If you are not partial to strawberry jam, any fruit jam can be substituted (blackcurrant jam works well, but even marmalade will work).

Strawberry Sponge Puddings

Serves: 4
Strawberry Sponge Pudding: Classic individual baked sponge pudding topped with strawberry jam


100g (1/2 cup) butter
250g (1 cup) strawberry jam
100g (1/2 cup) caster sugar
2 eggs, beaten
1 tbsp milk
1 tsp vanilla extract
100g (1 cup, scant) self-raising flour, sifted


Grease four 125ml (1/2 cup) pudding basins with plenty of butter then divide the jam between their bases.

In a bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the mil and vanilla extract.

Fold in the flour, a spoonful at a time, then spoon the batter into the pudding basins. Level the surface then sit on a baking tray. Transfer to an oven pre-heated to 180ºC (350ºC, Gas Mark 4) and bake for about 18 minutes, or until a skewer inserted into the centre of the pudding emerges cleanly.

Turn out onto a warmed plate and serve hot with vanilla custard.

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