Mary Berry Jam Sponge Pudding Food

SIMPLE JAM SPONGE PUDDING

Simple jam sponge pudding image

This easy jam sponge pudding recipe, is made of mainly store-cupboard ingredients you'll probably have already (flour, sugar and jam). A great go-to dessert.

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

125 g (4oz) butter, softened, plus extra to grease
4 level tbsp raspberry jam
Grated zest of 1⁄2 orange, plus about 8 tbsp juice
50 g (2oz) caster sugar
1 large egg, lightly beaten
125 g (4oz) self-raising flour, sifted

Steps:

Grease the inside of four 175ml (6fl oz) pudding basins with butter. Put 1tbsp of jam in the bottom of each and put to one side. Preheat the oven to 200°C (180°C fan) mark 6.
Whisk together the butter and orange zest with a small electric whisk until smooth. Whisk in the caster sugar until thoroughly combined - about 10min - then gradually whisk in the egg. Fold in flour, then sufficient orange juice to give a soft dropping consistency. Spoon on top of the jam and smooth the surfaces.
Butter four discs of foil, measuring about 12.5cm (5in) across, and cover the puddings with them, folding under the rim to secure. Put the basins in a large roasting tin. Pour in enough boiling water to come at least halfway up their sides. Cook for 45min or until the puddings are risen, cooked to the centre and golden brown on top. Lift out of the roasting tin, unmould when ready and serve with pouring cream or custard.

Nutrition Facts : Calories 460 calories

SUPERB ENGLISH PLUM PUDDING

Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories Cake Egg Fruit Dessert Bake Marinate Steam Christmas Currant Raisin Spice Cognac/Armagnac Port Sherry Winter House & Garden Peanut Free Tree Nut Free Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Ingredients

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

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