Pudding Craving

freyasmum

Hiya,

Definately the micro sponge cake. I came across a recipe for this last night in one of my books. It took 4 1/2mins in micro and then it got left for five. When I went back I was expecting a wee hard, flat lump, but it was delicious. Very surprising and highly recommended!

Lx

GoToGal

Wish I hadn't seen this thread now, I'm craving puds (not pregnant though)

Im saving this brilliant recipe MrsMcAwber

angelavdavis

MRSMCAWBER wrote: »

Hi there a quick micro sponge any good? not as nice as steamed..but a great quickie...

2oz butter
2 oz sugar
2oz sr flour
1 egg
throw it in the mixer..turn on and blitz...
get a decent sized pudding dish put some jam/syrup in the bottom..dollop sponge mix on top, cover with cling film and nuke in the micro.. 2 mins to start with, then another couple if it needs it ...keep an eye on it as they can take over the dish

you can easily double this - throw in a spoon of cocoa etc.. if the mix seems a bit to stiff add a drop of milk....

I use a similar recipe with lemon curd in the bottom - delicious!

GreenNinja

What about queen of puddings? totally gorgeous and only uses basic ingredients.

Queen of Puddings
– New recipe

This, with a cloud of meringue on top, is probably one of the lightest and most mouthwatering puddings ever invented.

Serves 4
Ingredients

1 pint (570 ml) milk
½ oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2 oz (50 g) golden caster sugar, plus 1 teaspoon
grated zest of 1 small lemon
2 large eggs
3 tablespoons raspberry jam
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a 1½ pint (850 ml) oval pie dish, generously buttered.


First, pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) of the sugar and the lemon zest, and leave for 20 minutes to allow the breadcrumbs to swell.
Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes, or until set.
Meantime, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.
Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in 1 oz (25 g) of the caster sugar and spoon this meringue mixture over the pudding. Finally, sprinkle the teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.
Note If you want to serve 8 people, double the ingredients, use a 3 pint (1.75 litre) baking dish and give both stages a fraction more cooking time.

luxor4t

BOTHER!!!!!!!!!!!!!!
now I have a pudding craving!
don't have any jam....... or syrup....... will honey work??? don't think marmite or sandwich spread will!!!