SPONGE PUDDING RECIPES - BBC GOOD FOOD
Serve a classic steamed or baked sponge for a comforting dessert. Choose from treacle sponge, lemon pudding, jam roly-poly, chocolate fondant and more.
Provided by Good Food team
Number Of Ingredients 1
PANETTONE BREAD AND BUTTER PUDDING RECIPE - BBC FOOD
If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade.
Provided by Andi Oliver
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Liberally spread the sliced panettone with the butter and then the fruit compôte.
- Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!
- Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
- Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
- Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.
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Reviews 4.8
Cuisine British
- Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.
MARY BERRY CHOCOLATE STEAMED PUDDING | BBC2 SIMPLE COMFORTS
From thehappyfoodie.co.uk
Total Time 1 hours 45 minutes
1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners.
2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top.
3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal.
4. Put a small plate or a trivet in the base of a deep saucepan. Place the basin on top and pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to the boil, then reduce the heat and simmer very gently for 1½–1¾ hours until firm to touch on top when gently pressed.
5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.
6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.
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