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Recipe Name: Autumn Sponge Pudding With Marbled Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 5

1 300 gram tub Autumn Fruit
Compote with port 10oz
125 Gram(s) Unsalted butter, softened
125 Gram(s) Caster sugar, 4oz
2 Size eggs
125 Gram(s) Self raising flour, 4oz
1 Teaspoon(s) Cinnamon
Butter to grease dariole
150 Whipping cream, 1/4 pint
Preheat the oven to 190 C, 375 F, Gas Mark 5. Grease and line the 5
dariole tins with a disc of baking parchment. Spoon 2 tablespoons of
the compote into the 5 dariole tins. Cream the butter and the sugar
for 5 minutes until light and pale in colour. Add the eggs gradually,
beating well between each addition. Fold in the flour and spice. Spoon
the mixture into the dariole tins and place them on a tray in the
preheated oven for 40-45 minutes. Whip the cream and lightly fold in
the remaining fruit compote, taking care not to over mix the cream and
the fruit so that a marbled effect is achieved. When the sponge
puddings are cooked, when a knife inserted into the sponge comes out
clean, turn the sponges out of the darioles onto serving plates and
served with the marbled cream. Converted by MC_Buster. NOTES : Autumn
fruits and a spicy sponge combine to give a warming pudding.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 310
Calories From Fat: 178
Total Fat: 20.3g
Cholesterol: 53.8mg
Sodium: 161.2mg
Potassium: 10.6mg
Carbohydrates: 31.2g
Fiber: <1g
Sugar: 29.3g
Protein: 2.9g

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