APRICOT & SYRUP SPONGE PUDDINGS

March 11, 2012

Apricot & Syrup Sponge Puddings
the problem is that we always have crumble to finish off Sunday lunch. Saying that, I know how good crumbles can be; you can make such a variety with so many fruits and serve it up with home-made custard and cream...but today it just doesn't cut it. So as a surprise dessert, I've rustled up some apricot & syrup sponges, courtesy of Dan Lepard

Find out how here.

Makes 7 or 8

125g unsalted butter, plus extra for cups or tins
100g caster sugar
2 tbsp golden syrup
zest of 1 unwaxed orange
2 medium eggs
250g thick cut marmalade (I used home-made apricot jam instead)
200g plain flour
100ml double cream

1 Butter 7 or 8 old teacups or dariole tins and heat the oven to 180C, 160C fan, 350F, gas 4. Beat the butter, sugar, golden syrup and orange zest together until light and fluffy.
2 Beat in the eggs, one at a time, til combined, then beat in roughly a quarter of the marmalade. 
3 Sift the baking powder with the flour, then fold this into the butter mixture alternately with the cream. 
4 Divide the remaining marmalade between the cups, about 25g in the bottom of each, then fill three-quarters with the sponge mixture. Cover the cups with squares of foil scrunched down tightly in place, place in roasting tray and bake for 25mins (mine needed a little longer).
5 Turn out onto individual plates or dishes to serve. Drizzle some cream or custard on top and enjoy.

Taken from Dan Lepard's Short and Sweet: The Best of Home Baking 

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