Every Flavour Puddings

Posted on January 5, 2013


I have been trying out some flavour options for these baked puddings over the holidays. Recipe testing means elasticated waistbands have become my friend.


Sponge Puddings

Just imagine the scene: You have friends over for dinner . You eat your main course of slow roasted pork with steamed greens. You clear the plates, and head to the kitchen. You whip up a batch of these puddings as your fairy lights twinkle in the background. (Yes, it’s January but the lights are leftover from Christmas, you left them there because they look SO pretty.)

You toss them into the oven (the puddings, not the lights) and nip back to your guests to chat and laugh heartily for half an hour, not mentioning anything about dessert. The timer beeps and you scurry away with the promise of coffee only to return with a selection of steaming hot puddings and a jug of thick cold cream, telling them “It’s just a little something I knocked up.”


You can imagine this if you like, but in reality my life is nothing like this. I just eat the lot, with a blanket over my legs as I watch TV.

The general premise with these is to stir something into the sponge mixture to give moistness or flavour, then put 2 teaspoons of something sweet and syrupy in the base to make them sticky and delicious.

Lemon has been a favourite so far, George is particularly keen on the syrup version, whilst Ed likes the prune and brandy syrup ones which work rather well with a spoonful of brandy butter on the top…and some cream.

Hmm…You can see how this is not January detox food. But life is short and everyone needs a sponge pudding once in a while.

Reasons to make these:
  1. They are quick and easy
  2. You make them in muffin cases in individual pudding tins so they are easy to pop out onto a plate – no greasing and flouring required
  3. The recipe squeezes 6 puddings out of a 2 egg mix
  4. If you are a family of three this means three for now and three for another day – they microwave really well
  5. The flavour options are almost endless, you can even make a ‘selection pack’ of each flavour and let people pick their favourite
  6. They are a proper-old-fashioned-reminiscent-of-school-dinners-pudding…that’s good, right?

Let me know if you try them or what flavour you would make.


Every Flavour Puddings

140g butter
140g soft light brown sugar (use some muscovado for the treacle or brandy ones)
140g self raising flour
2 large eggs – lightly beaten

Put a muffin case into 6 (6oz) dariole moulds or large muffin tins
(I used the Silverwood 6 cup Mini Pudding Mould)

Preheat your oven to 160 degrees centigrade
Place a roasting tray on the middle shelf 1/3 full of cold water

Beat the butter and sugars together until light and creamy
Add each beaten egg with a spoonful of flour and stir well
Fold in the remaining flour
Depending on which flavour you choose, stir in a) see below
Then spoon b) into the bottom of the muffin cases, 2 teaspoonfuls into each one
Place the tins into the water bath and bake for 35-40 minutes until golden and springy
Let them cool for a few minutes in the tins
Tip out the puddings, remove the muffin papers and serve with cream

If you make too many, keep them in the fridge and reheat them 1 or 2 days later:
Put two in the microwave at a time and heat for 1 minute

For 6 Sticky Lemon Puddings

a) zest and juice of a lemon
b) 12 teaspoons of lemon syrup (or a mix of golden syrup and lemon juice)

For 6 Prune and Brandy Puddings

a) 12 ready to eat prunes snipped up and soaked in 3 tablespoons brandy
b) 12 teaspoons of golden syrup
These are delicious with brandy butter AND cream

6 Syrup Sponges

a) 3 tablespoons of milk
b) 12 teaspoons of golden syrup (btw I tried treacle, it doesn’t work)

6 Marmalade Puddings

a) 3 tablespoons of milk
b) 12 teaspoons of marmalade

6 Clementine Puddings (inspired by Cook Sister’s Upside Down Cakes)

a) 3 tablespoons of clementine juice
b) 6 slices of caramelised clementine and some syrup or marmalade

Take 6 slices of clementine and fry in butter and sugar for a few minutes. Place one in the bottom of each muffin case then add just one teaspoonful of marmalade or syrup. They stay quite chewy but they look pretty!

6 Jam Sponges

a) 3 tablespoons of milk
b) 12 teaspoons of jam

Selection Pack of Puds

Mix and match any of the above!