Sloe Gin Fruit Sponge Puddings With Custard Recipes

SLOE GIN & FRUIT SPONGE PUDDINGS WITH CUSTARD

Steps:

• Soak the dried fruit in the sherry overnight, or for as long as you can - even a 10-min soak will help. Butter six 200ml pudding moulds or dariole moulds.
• Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar together until pale and fluffy. Beat the eggs, then slowly add them to the butter and sugar using an electric whisk or mixer. Sift the flour and baking powder together, then carefully fold into the egg, butter and sugar mix using a large metal spoon. Drain the fruit and fold into the mix with the mixed spice, orange or clementine zest and 4 tbsp of the sloe gin.
• Mix the jam and the remaining sloe gin, then divide between the moulds. Spoon in the batter, filling the moulds two-thirds full. Fill another mould with any leftover mix. Cover each mould with a large square of foil with a pleat in the centre to allow room, as the sponges will rise a lot. Secure with string. Place the moulds in a baking or roasting dish, then fill the dish with water to come one-third up the side of the moulds. Bake for about 1 hr or until the sponges have risen and are cooked. The puds can now be cooled, then chilled. Reheat the same way they were cooked for 20 mins or until hot.
• To serve, remove the foil. Gently loosen the puddings with a knife and upturn them onto plates. Serve with homemade or bought custard.

SPOTTED DICK! TRADITIONAL BRITISH STEAMED FRUIT SPONGE PUDDING

Steps:

• Grease a 600 ml (1 pint) pudding basin.
• Mix together the dry ingredients.
• Add the egg and sufficient milk to produce a smooth dropping consistency.
• Place the mixture into prepared pudding basin.
• Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
• Turn out and serve hot with custard or syrup.

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.

LEMON OR ORANGE SPONGE CUSTARD (PUDDING)

Steps:

• Preheat oven to 350.
• Butter a loaf pan (not PAM, use butter) or ramekins.
• Cream butter, sugar, fruit rind.
• Add egg yolks and beat well.
• Stir in flour.
• Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
• Fold in beaten egg whites.
• Pour into baking dish.
• Place baking dish in larger pan with about 1" water.
• Carefully place in oven; water will slosh about, so move slowly.
• Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
• Serve warm or cold.
• The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
• Serves 4 generous portions; 6 if you just want to tease everyone.