BASIC SPONGE PUDDING RECIPE - FOOD.COM
This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven Gas 4/355F degrees.
- Well butter 2 1/2 to 3 inch deep pie dish.
- Cream together the butter or margarine and sugar.
- Add eggs one at a time with a little flour until smooth.
- Add remaining flour, baking powder (if used) and salt, beating well.
- Add the milk, and beat again.
- Pour mixture into dish and smooth the top.
- Bake for 40 to 50 minutes until well risen and brown.
- Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
- Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
- Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
- Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
- Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
- flour, sieving it with the flour.
- Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
- Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
Nutrition Facts : Calories 502.8, FatContent 26, SaturatedFatContent 15.5, CholesterolContent 167.2, SodiumContent 779, CarbohydrateContent 60.3, FiberContent 1.1, SugarContent 28.6, ProteinContent 7.7
SYRUP SPONGE PUDDING RECIPE | ALLRECIPES
This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.
Provided by TRICIAMARGARET
Categories World Cuisine European UK and Ireland English
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 2 pint pudding
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Nutrition Facts : Calories 546 calories, CarbohydrateContent 73.1 g, CholesterolContent 93.1 mg, FatContent 25.5 g, FiberContent 1.2 g, ProteinContent 7.9 g, SaturatedFatContent 4.8 g, SodiumContent 898.3 mg, SugarContent 31.3 g
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Reviews 5
Total Time 20 minutes
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- 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.
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- Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.
LEMON SPONGE PUDDING RECIPE | MYRECIPES
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Place baking dish in a pan of boiling water to come halfway up sides of dish. Bake, uncovered, at 325° for 40 minutes or until pudding is lightly browned; cool. Spoon pudding into individual serving bowls.
LEMON SPONGE PUDDING RECIPE - FOOD.COM
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Reviews 4.5
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Calories 269.6 per serving
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LEMON SPONGE PUDDING RECIPE | MYRECIPES
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Place baking dish in a pan of boiling water to come halfway up sides of dish. Bake, uncovered, at 325° for 40 minutes or until pudding is lightly browned; cool. Spoon pudding into individual serving bowls.
LEMON DRIZZLE SPONGE PUDDING RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 492 calories per serving
- While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.
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From olivemagazine.com
Total Time 2 hours 20 minutes
Category Family
Cuisine British
Calories 501 calories per serving
- Invert the pudding onto a serving dish and drizzle with more golden syrup, if you like. Serve warm with a generous portion of custard.
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From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 273 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
- Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
- Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
- Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
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From goodhousekeeping.com
Total Time 1 hours 5 minutes
Category winter, dessert
Calories 460 calories per serving
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.
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Reviews 5
Total Time 55 minutes
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