Microwave Plum And Ginger Sponges Food

EASY MICROWAVE SPONGE PUDDING

Steps:

• In a bowl cream the Butter and Sugar together untill smooth.
• Add in the Eggs, and beat quickly so that it does not curdle (You could add a tbsp of flour at this point - if you are worried about it curdling).
• Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible.
• Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam).
• Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly.
• Cover with cling film or a plate and microwave for about 6-8 minutes (Time may vary on individual microwaves - so if you think it needs more time dont worry - you cant over cook the sponge - just be carefull if you have used chocolate spread this can burn)
• Once cooked remove the cling film or plate (be carefull it will be hot). Place a large plate over the top of the bowl - holding the bowl and plate together - flip the bowl upside down and the sponge should land on the plate. Take the bowl off, cut into 4 and serve with custard.

MICROWAVE GINGER PLUM JAM

Steps:

• Place plums and sugar in a deep 8-cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered on High for 7 minutes, stirring twice.
• Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
• Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.

MICROWAVE PLUM AND GINGER SPONGES

Steps:

• LIghtly oil four 8-oz. microwaveable ramekins.
• Place margarine, brown sugar, eggs, milk and treacle n a large bowl., Use an electric whisk to beat together until light and fluffy.
• Divide mixture between ramekins, and microwave on high for 3-3 1/2 minutes, turning once until puddings are risen and firm. Let stand for 5 minutes.
• Place plums and sugar in medium bowl and microwave on high for 3 minutes or until soft.
• To serve invert sponges on to 4 plates, spoon plums over top and serve with custard.

JAMAICAN GINGER SPONGE PUDDING

Steps:

• Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
• Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
• Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.

GINGER TREACLE SPONGE

Steps:

• Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
• To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
• In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
• Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
• Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
• Check the pudding is cooked by inserting a metal skewer - there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
• For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.

MICROWAVE SPONGE PUDDING

Steps:

• In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
• Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
• Mix or blend all of the ingredients together until smooth.
• Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.

GINGERY PLUM CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
• For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
• Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

MICROWAVE PLUM JAM

Steps:

• Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure).
• Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more.
• Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel.
• Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings.
• Process 5 minutes in boiling water bath.