I have been trying out some flavour options for these baked puddings over the holidays. Recipe testing means elasticated waistbands have become my friend.
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.
- They are quick and easy
- 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
- The recipe squeezes 6 puddings out of a 2 egg mix
- If you are a family of three this means three for now and three for another day – they microwave really well
- The flavour options are almost endless, you can even make a ‘selection pack’ of each flavour and let people pick their favourite
- 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!
Sally
January 5, 2013
I fancy ginger – with the stem ginger syrup from the jar……or date syrup….oooh….a revival of steamed puddings (eaten in front of the TV) is in order. Happy New Year
thingswemake.co.uk
January 5, 2013
YES! Ginger in syrup would be a perfect flavour. I haven’t got any…but I will get hold of some soon. Happy New Year to you and your family too Sally.
radhika25
January 5, 2013
Sounds delicious! I’d like to eat them all 🙂
thelittleloaf
January 6, 2013
I’m like the commenter above – I’d have to try them all! Yum.
makedospend
January 6, 2013
these look fantastic! Great photography. I have some Kumquat and cranberry marmalade, do you think that would work?
thingswemake.co.uk
January 6, 2013
oh, definitely! Thanks for the lovely comment.
Alexander
January 6, 2013
Puddings always a good choice.
happy new year
Sarah
January 6, 2013
Mmmmm! These look lovely, and great lighting in your photo, really beautiful. I love the idea of a school dinner dessert, which is weird, because we didn’t have hot meals at my school. …or maybe that’s why I like it?
thingswemake.co.uk
January 7, 2013
How funny – Nostalgia for a childhood treat you never even had! Baked puddings were a regular at our school, and the tins these are made in are from the same manufacturer that used to be used in schools when I was a kid too! The pudding AND tin nostalgia is strong in this one 🙂
seventypesofbiscuits
January 7, 2013
I love those individual little cakes that have something sticky at the end of them. You rarely see that outside of Britain (or I haven’t looked enough).
thingswemake.co.uk
January 7, 2013
We should see it as our duty to spread the joy of sticky puddings across the globe!
seventypesofbiscuits
January 7, 2013
We should! It’s really clever. You don’t need anything with the cakes, no ice cream, no cream or any type of custard or topping because it’s already built in!
julianaloh (@bilbaobab)
January 8, 2013
this looks amazing! stunning photos and thanks for the multiple recipes in one!! this is great!
thingswemake.co.uk
January 8, 2013
Ah, thanks Juliana.
egg me on
January 9, 2013
You paint a really good picture of the fabulous dinner parties I wish I threw … I’m sure we all wish life was like a television show than simply watching a television show, which I’m also doing from my couch. But it’s nice to dream! And it’ll be great to dream about these little puddings. I’m always fascinated by hot “puddings” that look little cupcakes.
thingswemake.co.uk
January 9, 2013
Oh of course, I guess you think of a pudding as a soft blancmange type thing don’t you. Yes, this is a proper good old British baked pudding. I DO plan to try and be more sociable this year and have a few retro dinner parties. Watch this space!
egg me on
January 9, 2013
Haha, thanks for being gracious about my (limited) American view of “pudding.” 😀 Can’t wait to hear about those dinner parties. Hopefully they’ll inspire me to do that same!
dotcomdarling
January 9, 2013
Prune & Brandy syrup sounds divine! Prunes do not receive enough loving in my opinion.
thingswemake.co.uk
January 10, 2013
We love prunes. They get bad press as being something that old ladies eat, but the Prunes d’Agen are delicious.
dotcomdarling
January 10, 2013
I’ve never tried that type, I will have to look out for them!
anideafornow
January 13, 2013
Just made my stomach rumble looking at these! Will definitely try them.
anideafornow.wordpress.com
homecreationseveryday
January 16, 2013
These look so delicious!
alina
January 28, 2013
This looks so delicious, my grand mother used to make me something similar every Sunday morning. She added blueberry’s and occasionally sweet cheese, those wore my favorites. Keep up the good work 😉
Andrea
November 25, 2013
Great recipe thanks. Just one question, how long do you microwave them for the following day?
thingswemake.co.uk
November 25, 2013
Hi Andrea, it wasn’t long, only about 30 seconds each I think (can’t exactly remember!)