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Fruity sponge pudding

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

FRUIT TOPPING
1/2 c dried apricots
1/2 c sultanas
1/2 c diced prunes
1 1/2 c water
1/4 c brown sugar
1/2 t cinnamon
2 T butter
SPONGE
125g butter
1/2 c castor sugar
2 eggs
4 T jam
2 c self-raising flour
1/4 c milk

1. Combine dried fruit and water in a heatproof mixing bowl. Micro-cook, high power, 4-5 minutes. or until fruit is plump. Drain off excess liquid and reserve. Leave fruit to stand in bowl.
2. Cream 125g butter and castor sugar. Beat in eggs one at a time, followed by the jam. Stir in flour alternately with milk and reserved fruit liquid.
3. Stir brown sugar, cinnamon and 2 T butter into fruit mixture. Spread sponge over the top. Micro-cook, covered, medium-low power, 13-15 minutes. Test for doneness with a skewer. Stand covered, 5-10 minutes. Turn out on to serving plate.

Very good

Source: NZ Microwave Cookbook, page 84

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