Autumn Sponge Pudding with Marbled Cream Recipe

Free Recipe Autumn Sponge Pudding with Marbled Cream

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Autumn Sponge Pudding with Marbled Cream Recipe

1 300 gram tub Autumn Fruit
-Compote with port; (10oz)
125 g Unsalted butter; softened
-(4oz)
125 g Caster sugar; (4oz)
2 lg Size eggs
125 g Self raising flour; (4oz)
1 ts Cinnamon
Butter to grease dariole
-tins
150 ml Whipping cream; ( 1/4 pint)

Autumn Sponge Pudding with Marbled Cream Preparation

Preheat the oven to 190 C, 375 F, Gas Mark 5. Grease and line the 5 dariole tins with a disc of baking parchment. Spoon 2 tablespoons of the compote into the 5 dariole tins. Cream the butter and the sugar for 5 minutes until light and pale in colour. Add the eggs gradually, beating well between each addition. Fold in the flour and spice. Spoon the mixture into the dariole tins and place them on a tray in the preheated oven for 40-45 minutes. Whip the cream and lightly fold in the remaining fruit compote, taking care not to over mix the cream and the fruit so that a marbled effect is achieved. When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates and served with the marbled cream. Converted by MC_Buster. NOTES : Autumn fruits and a spicy sponge combine to give a warming pudding. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 5

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