Sloe gin & fruit sponge puddings with custard

Sloe gin & fruit sponge puddings with custard

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(1 ratings)

Prep: 15 mins Cook: 1 hr Plus overnight soaking (optional)

More effort

Serves 6
MasterChef finalist Tim Kinnaird's boozy pud is one Christmas treat that's just for the adults

Nutrition and extra info

  • Freeze puds only

Nutrition: per serving

  • kcal679
  • fat32g
  • saturates18g
  • carbs83g
  • sugars58g
  • fibre1g
  • protein8g
  • salt1.08g
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Ingredients

  • 100g mixed dried fruit, such as raisins, currants and sultanas
  • 4 tbsp sherry
  • 200g butter, at room temperature, plus extra for the moulds
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 4 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp mixed spice
  • zest ½ orange or 1 clementine
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150ml sloe gin
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 6 tbsp apricot jam
  • vanilla custard, to serve
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

Method

  1. Soak the dried fruit in the Sherry overnight, or for as long as you can – even a 10-min soak will help. Butter 6 x 200ml pudding or dariole moulds.

  2. 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.

  3. 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.

  4. To serve, remove the foil. Gently loosen the puddings with a knife and upturn them onto plates. Serve with homemade or bought custard.

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Comments (2)

casamartin's picture
5

This was lovely and I made it for my husband and I and we had two puddings left over. I left them in the fridge for two days and then reheated them for 25 minutes and they were as good as when we'd had them fresh from the oven. This is on our Favourites list now!

Foodmonster2's picture

This is a good recipe. I've had my sloe gin sitting in the cupboard for 2 years, so finally found a purpose for it! Puddings are delicious and not too sweet. Quantities in this recipe are far too great though. I got 6 individual puddings plus another big one that serves 4 people! I drizzled more sloe gin over the puddings when reheating to keep them nice and moist (any excuse!). Will definitely make again.

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