Autumn Sponge Pudding With Marbled Cream Recipe

1. 1

   Preheat the oven to 190 C, 375 F, Gas Mark 5.

2. 2

   Grease and line the 5 dariole tins with a disc of baking parchment.

3. 3

   Spoon 2 Tbsp.

4. 4

   of the compote into the 5 dariole tins.

5. 5

   Cream the butter and the sugar for 5 min till light and pale in colour.

6. 6

   Add in the Large eggs gradually, beating well between each addition.

7. 7

   Mix in the flour and spice.

8. 8

   Spoon the mix into the dariole tins and place them on a tray in the preheated oven for 40-45 min.

9. 9

   Whip the cream and lightly mix in the remaining fruit compote, taking care not to over mix the cream and the fruit so which a marbled effect is achieved.

10. 10

    When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates and served with the marbled cream.

11. 11

    NOTES : Autumn fruits and a spicy sponge combine to give a warming pudding.

* Per serving · 4 servings · Values may vary.

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