Berry Sponge Pudding Recipes

MIXED BERRY SPONGE PUDDINGS

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Brush six 125 ml (4 fl oz/1/2 cup) ramekins or dariole moulds with the melted butter. 2. Cream the butter and sugar in a bowl using electric beaters until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour alternately with the milk. 3. Divide the berries among the moulds and top each with a teaspoon of the extra caster sugar. Spoon the batter over the berries. Sit the moulds in a large roasting tin and pour in enough hot water to come halfway up the side of the moulds. Cover the roasting tin with a sheet of baking paper, then cover with a sheet of foil, pleating two sheets of foil together if necessary. Fold the foil tightly around the edges of the tin to seal. 4. Bake for 35-40 minutes, or until the puddings spring back when touched. Remove the puddings from their water bath and leave to cool in the moulds for 5 minutes. Run a small knife around the inside edge of each mould and turn out onto serving plates. Serve warm, with custard or ice cream.

BERRY SPONGE PUDDING

Steps:

• Preheat the oven to 180 degrees.
• Pour the frozen mixed berries into a ceramic dish. I used a small rectangular dish.
• Cream the butter and sugar together, then add the eggs one by one, then fold in the flour.
• Finally, stir in the vanilla extract and baking powder and mix gently.
• Pour the cake batter on top of the mixed berries and spread around with a spoon.
• Put it in the oven and bake for approx 40 to 45 minutes, or until the cake is golden brown and a skewer inserted in the middle comes out clean.
• Leave to cool and serve either warm or cold. Sprinkle with icing sugar before serving if desired.

BERRY SPONGE CAKES

Steps:

• In a small bowl, combine pudding and vanilla until blended. Top each sponge cake with pudding and berries. Dollop with whipped topping; sprinkle with almonds.

CHOCOLATE PUDDING WITH SPICED BERRY SYRUP

Steps:

• Butter a 1lb pudding basin, then line the base with a circle of greaseproof paper. To prepare the steamer, place an upturned saucer into a large saucepan big enough to fit the pudding basin. This will act as a trivet to stop the base of the pudding coming into direct contact with the heat. Put the kettle on.
• In a bowl, beat the butter and sugar until light and creamy. Slowly add the beaten eggs, mixing well between each addition. Add the vanilla and melted chocolate and mix everything well. Sieve the cocoa, flour and baking powder into the mixture, then fold in the ground almonds, milk and chocolate buttons.
• Fill the pudding basin with the mixture. Cut out large circles of greaseproof paper and tin foil, big enough to fit over the basin with a 2-in overhang. Lightly butter the greaseproof and lay this on top of the foil, buttered side up. Make a pleat down the centre of the two, then place, paper side down, over the pudding. Turn the foil under to cover the paper. Secure well with string and lower the pudding into the steamer. Add enough boiling water from the kettle to come halfway up the basin but not touch the paper. Cover with a lid and turn the heat down to a gentle simmer.
• After 1 hr 15 mins, remove the lid and check the pudding is cooked by inserting a metal skewer. There should be no raw cake mixture on the skewer.
• Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.
• Carefully turn the pudding out on to a serving plate. Pile some fruit from the sauce on top plus the star anise to decorate, then spoon over some warm syrup. Pour the remaining syrup into a jug and serve alongside.

SYRUP SPONGE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
• In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
• Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
• Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.