Individual spiced apple and syrup sponge puddings

Individual sponge puddings are always better recieved than one big one – as you know exactly how much is yours! These are quite light – crispy on the bottom and oozing syrup on the top, with a hint of spice. Perfect after Sunday lunch as they can go in as the roast comes out.

Serves: 5
Equipment: 5 dariole moulds
Ingredients
130g butter
100g caster sugar
1 egg ( beaten)
130g self-raising flour
1 tsp mixed spice
2 tbsp milk
1 apple
1 large squeeze of golden syrup per mould
Butter for greasing

Method
First grease the dariole moulds really well with butter, then put a large squeeze of golden syrup in the bottom ensuring it is fully covered.
Make the sponge mix by beating the butter and sugar together using an electric mixer. Once the sugar and butter is light in colour fluffy, start adding the egg a little at a time, making sure it is thoroughly mixed in before adding the next bit. Once it is fully incorporated, add the flour, mixed spice and milk. Mix it all together using a large metal spoon – it will a bit thick and hard to mix but don’t worry.
Peel the apple and take out the core. Grate one half into the sponge mix and the other half slice thinly and distribute among the mounds pressing it well into the syrup.
Mix the apple into the sponge, then using 2 desert spoons put the mix on top of the apple ans syrup. It should come to around 3/4 of the way up the mounds. Flatten it out using a spoon around the top of the moulds.
Heat your oven to 180c fan/200c non fan. take flat oven tray with high sides and put the puddings inside. Pour enough boiling water into the pan so that it comes up to half way up the sides of the dariole moulds. Carefully slide the tray into the oven – you don’t want to get any water in the moulds. Cook for 30 mins, until the skewer slides through the sponge and comes out clean. Slide a pallet knife around the edges of the mould and invert onto a plate. Serve with cream or ice cream.

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