Try something a little different and make these sponge puddings topped with tangy kumquats. Best served warm, this is perfet winter comfort food
- 200g (7oz) caster sugar
- 200g (7oz) kumquats
- For the puddings:
- 125g (4oz) butter, softened
- 125g (4oz) caster sugar
- 125g (4oz) self-raising flour
- 2 med eggs
- 2 tbsp milk
- 1 level tbsp ground ginger
- You will also need
- 6 mini pudding tins, well buttered with a disc of baking parchment at base of each
Preheat the oven to 190°C/375°F/Gas Mark 5.
Pour 125ml (4fl oz) water into a pan and add the sugar Place the pan over a med heat and stir until the sugar dissolves. Leave 12 kumquats whole and slice the rest. Add all of the kumquats to the pan and bring to a gentle simmer. Cook them for about 10-15 mins until they are just tender, then drain them, returning the syrup to the pan. Boil the syrup rapidly for a few minutes so that it thickens slightly, and then remove the pan from the heat. Reserve the whole kumquats and divide the sliced ones between the pudding tins.
To make the puddings: Place the butter, sugar, flour, eggs, milk and ginger in a bowl and beat until smooth. Divide mixture over the kumquats in the pudding tins.
Place the tins on a baking sheet and bake in the centre of the oven for 15-20 mins, until the puddings have risen and are firm to the touch in the centre.
Remove puddings from the oven and leave them to cool in the tins for a few minutes. Carefully turn them out on to plates and serve each with a couple of the whole kumquats and some of the warm syrup drizzled over them.
If you do not have pudding tins, you can use small ramekins or teacups.