Figgy sponge pudding
Skill level: Bit of effort
Sometimes figgy pudding is too rich, but added it to a sponge pudding, and you get a light pudding with a spicy fruit flavour. This dessert recipe is so easy to make and is sure to become a family favourite. It only takes 40 mins to cook and is well worth the wait. Serve with warm homemade custard or fresh cream and enjoy the sweet bursts of fruit and soft, buttery sponge. You also use Christmas pudding instead for a more festive treat.
- 120g softened butter or margarine
- 100g caster sugar
- 2 eggs
- 160g self-raising flour
- Zest of 1 Lemon
- 60ml milk
- 200g figgy or Christmas pudding
This is a great way to use up left over Christmas or figgy pudding.
- Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4. Grease a 1litre pudding dish and place it in a large roasting tray.
- Cream the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating between each addition. Add the lemon zest and mix through.
- Gently fold in half of the flour. Gently fold in half of the milk. Repeat until the flour and milk has been used.
- Crumble the figgy or Christmas pudding and stir 150g through the mix
- Pour into the pudding dish and sprinkle the remaining figgy pudding over the top.
- Fill the roasting tray with boiling water until in reaches half way up the side of the pudding molds.
- Lightly cover with foil and fold around the edges to seal. Bake for 35 to 40 minutes.
- Remove the puddings from the water bath and leave to cool for 5 minutes.
- Run a sharp knife around the edges of each pudding and turn out onto a serving plate.