Sloe gin & fruit sponge puddings with custard
MasterChef finalist Tim Kinnaird's boozy pud is one Christmas treat that's just for the adults
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr
plus overnight soaking (optional)
Freeze puds only
- 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.
- 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.
PER SERVING
679 kcalories, protein 8g, carbohydrate 83g, fat 32 g, saturated fat 18g, fibre 1g, sugar 58g, salt 1.08 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/887638/
http://www.bbcgoodfood.com/recipes/887638/
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Ingredients
- 100g mixed dried fruits , such as raisins, currants and sultanas
- 4 tbsp sherry
- 200g butter , at room temperature, plus extra for the moulds
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour
- 1 tsp baking powder
- ½ tsp mixed spice
- zest ½ orange or 1 clementine
- 150ml sloe gin
- 6 tbsp apricot jam
- vanilla custard, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr
plus overnight soaking (optional)
Freeze puds only
Ingredients
- 100g mixed dried fruits , such as raisins, currants and sultanas
- 4 tbsp sherry
- 200g butter , at room temperature, plus extra for the moulds
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour
- 1 tsp baking powder
- ½ tsp mixed spice
- zest ½ orange or 1 clementine
- 150ml sloe gin
- 6 tbsp apricot jam
- vanilla custard, to serve
PER SERVING
679 kcalories, protein 8g, carbohydrate 83g, fat 32 g, saturated fat 18g, fibre 1g, sugar 58g, salt 1.08 g
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