Recipe Cranberry & Clementine Sponge Pudding

Morning Glory

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Maidstone, Kent, UK
A few minutes in the making and you have a comforting and rather festive sponge pudding. Traditionally, a pudding like this would be steamed but the microwave works wonders here. Serve the puddings with cream or custard. You’ll need 2 dariole sized microwaveable moulds or one larger mould. You could use small tea-cups or coffee cups. I used home-made cranberry sauce (its so easy to make) but you could use ready-made.

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Ingredients (serves 2)
For the cranberry sauce (makes a small pot)

100g cranberries
20 g sugar
1 tbsp port
Zest and juice of a clementine

For the pudding
60 g butter softened
60 g caster sugar
1 x small egg, beaten
70 g plain flour
1 x level tsp baking powder
Grated zest 2 clementines
1 tbsp milk (any type)
2 heaped tsp cranberry sauce
A little icing sugar (optional)
Custard or cream to serve

Method
To make the cranberry sauce:
  1. Place all the ingredients in a saucepan and heat gently for 5 minutes until the berries begin to burst. The mixture will thicken as it cools. This recipe makes a firm set cranberry sauce. Add more clementine juice if you want a looser consistency.

To make the pudding:
  1. Cream the butter & sugar together. Gradually add the beaten egg.
  2. Add the flour, baking powder, clementine zest and milk, beating well.
  3. Grease the moulds with a little butter. Place a teaspoon of cranberry sauce in the bottom of each mould and spoon on the sponge mix until 2/3rds filled.
  4. Microwave, uncovered on full power for 1.5 minutes. Test that the sponge is cooked by inserting a toothpick and cook a few seconds more if needed.
  5. To serve, turn the moulds upside down on the serving dish and remove moulds. Place a little icing sugar in a sieve and dust the tops of the puddings.
  6. Serve with cream or custard.

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