The Great Pudding Revival

Great pudding recipes

Sultana sponge Jam or Lemon sponge Chocolate sponge Coffee sponge Ingredients Ingredients Ingredients Ingredients 55g self-raising flour 55g butter or soft margarine 55g butter or soft margarine 55g caster sugar 1 x 5ml spoon baking powder 55g caster sugar 55g caster sugar 55g softened butter 55g butter or soft margarine 55g self-raising flour 55g self-raising flour 55g caster sugar 1 large egg 1 x 5ml spoon baking powder 1 x 5ml spoon baking powder 25ml milk 55g self-raising flour 1 large egg 1 x 15ml spoon cocoa powder 1 x 15ml spoon cocoa powder 25g sultanas 1 large egg 1 large egg If necessary, add 2 x 15ml spoons 2 x 15ml spoons coffee essence or a 5ml milk to achieve a soft dropping If necessary, add 2 x 15ml spoons milk to achieve a soft dropping consistency If necessary, add 2 x 15ml spoons milk to spoon of instant coffee granules, dissolved in consistency achieve a soft dropping consistency 1 x 15ml spoon of hot water For lemon sponge add grated zest 1 lemon and For the chocolate sauce If necessary, add 2 x 15ml spoons milk to 1 x 15ml spoon lemon juice 2 x 15ml spoons double cream achieve a soft dropping consistency 2 x 15ml spoons soft brown sugar 2 x unsalted butter 1 x 15ml spoon cocoa Method Method Method Method 1. Grease and lightly flour four 1. Grease and lightly flour four ramekins. 1. Grease and lightly flour four ramekins or 1. Grease and lightly flour four ramekins or ramekins. 2. Cream the butter and sugar together in mini pudding basins. mini pudding basins. 2. Cream the butter and sugar a food processor. 2. Cream the butter and sugar together in a 2. Cream the butter and sugar together in a together in a food processor. 3. Add the flour and pulse to combine. food processor. food processor. 3. Add the flour and pulse to 4. Add the egg and pulse again. 3. Add the flour and cocoa powder and 3. Add the flour and cocoa powder and pulse combine. 5. Fill the bottom of each ramekin/basin pulse to combine. to combine. 4. Add the egg and pulse again. with 1 x 15ml spoons of syrup, jam or 4. Add the egg and pulse again. 4. Add the egg and coffee and pulse again. 5.Stir in the sultanas. lemon curd and then add the sponge 5. Pour the sponge mixture into the basins. 5. Pour the sponge mixture into the basins. 6. Pour the sponge mixture into the mixture, dividing it equally between the 6. Lightly place some cling film over the top basins. three pudding basins. 6. Lightly place some cling film over the top of each ramekin/ basin, so it's not touching 7. Lightly place some cling film over 6. Lightly place some cling film over the of each ramekin/ basin, so it's not touching the sponge mixture. the top of each ramekin/ basin, so it's top of each ramekin/ basin, so it's not the sponge mixture. 7. Microwave for 2 minutes on high or until not touching the sponge mixture. touching the sponge mixture. 7. Microwave for 2 minutes on high or until cooked and springy to the touch. 8. Place in the microwave on a high 7. Microwave for 2 minutes on high or cooked and springy to the touch. setting for 2 minutes. The sponges until cooked and springy to the touch. 8. To make the chocolate sauce: heat the should rise, and be just firm to the 8. The sponges should rise, and be just cream, sugar, butter and cocoa together in touch. firm to the touch. a pan, stirring occasionally. Simmer gently 9. Turn out after cooling slightly. 9. Turn out after cooling slightly. for a few minutes. 9. Turn the pudding out onto a serving plate and pour the chocolate sauce over to serve.

FoodForum, 2007