James Tanner's speedy sponge puds
It's getting colder by the day outside, which means it's perfect weather for a hot steamed sponge pudding with smooth custard. Perfect!
But with lots to get done as the festive season approaches who's got time to make them the old fashioned way (by steaming gently for an hour on the hob)? Luckily James Tanner has got a time-saving recipe, making his tasty sponge pudding in less than a minute!
James' speedy sponge puds can be made with all kinds of toppings, from syrup to forest fruits, marmalade to jam and even chocolate! Sounds heavenly. Spoons at the ready...
Serves 8 as a whole, or 6 individuals
IngredientsZest 1 orange120g butter, soft plus extra for greasing110g caster sugar2 eggs180g self raising flour1 tbsp warm water
Method1. Grease a large glass bowl (1.5 litre) or 6 x 8.5cmx4.5cm plastic microwave safe pudding bowls
Place the orange zest into a mixing with the butter and sugar and cream together
Beat the eggs in to the mixture, one at a time, gradually adding the flour and beating everything together until smooth
Mix in the warm water to ensure the mixture is a smooth consistency
Add your chosen flavour from the following - Golden syrup; Orange marmalade; Maple syrup; Raspberry jam; Strawberry jam; Blackcurrant jam; Chocolate and nut spread; Treacle; Clear honey; Frozen fruit, mixed with caster sugar to taste
As a guide for the individual puddings you will need roughly a level dessert spoon of your chosen syrup, jam, chocolate topping or frozen fruit and for a large single pudding 3 tbsp. You can of course add more or less if you wish!
To make a large pudding: carefully place the cake mixture over your filled syrup/jam/fruit base of the bowl, then cover with clingfilm and microwave on high (800watt) for around 6 minutes
To make individual puddings: Place 2 dessert spoons of cake mixture over your chosen flavour base. Cook for 50 seconds
To check the puddings are cooked through insert a skewer or thin knife into the pudding, if it comes out clear of any raw mixture the pudding is cooked. Resist from over cooking as this can spoil the pudding. Adjust time depending on your wattage
Carefully remove the cling film and place a serving plate over the bowl, use a cloth if the bowl feels warm to touch and turn the bowl over. Leave to stand for thirty seconds. Remove the bowl and serve
Serve with vanilla custard, cream or ice cream
Custard
Makes 600ml
Ingredients:
1 vanilla pod500ml milk6 free-range egg yolks100g caster sugar
Method:
Cut the vanilla pod in half lengthways and use the tip of a knife to scrape out the seeds into a saucepan. Put the vanilla pod and the milk in the pan. Place over a low heat and heat until just simmering. Remove from the heat and set aside
Whisk the eggs yolks with the sugar until light and creamy. Pour the warm milk over the egg mixture, stirring. Pour the mixture into a clean pan and cook over a very low heat, stirring constantly, until the mixture starts to thicken. (Be careful not to let the mixture boil or it will split.)
Stir gently until the mixture is thick enough to coat the back of the spoon. Remove from the heat and pass through a fine sieve
Pour the custard into a jug or around pudding to serve