Speedy sponge puddings

Speedy sponge puddings

With jam & custard

Speedy sponge puddings

17 mins

Not Too Tricky

serves 6

About the recipe

With minimal ingredients but plenty of flavour, these cheeky little puddings are sure to put a smile on everyone’s face. They’re cooked to perfection in the microwave, so there’s no need to turn the oven on! When you need to knock out a last-minute dessert, look no further.


nutrition per serving

560

Calories


33.1g

Fat


6.8g

Saturates


29.4g

Sugars


0.4g

Salt


8.8g

Protein


58g

Carbs


0.8g

Fibre


of an adult’s reference intake


Recipe From

£1 Wonders

£1 Wonders

By Jamie Oliver

Ingredients

olive oil

150ml single cream, plus extra to serve

2 large eggs

375g blackcurrant, raspberry or strawberry jam, marmalade or golden syrup

150g self-raising flour

100g ground almonds

1 x 400g tin of ready-to-serve custard

Top Tip

LOVE YOUR LEFTOVERS

You don’t have to cook these all at once, they’ll keep, covered, in the fridge for up to 24 hours.

EASY SWAPS

— If you can't get hold of ground almonds, simply swap in 100g of self raising flour.

— For an even lighter pud, use 250g of fine semolina flour in place of the ground almonds and self-raising flour.

Method

  1. Grease six microwave-safe teacups with a little olive oil.
  2. In a large bowl, whisk together 100ml of olive oil with the cream, eggs and 2 tablespoons of jam. Add the flour, almonds and a pinch of sea salt, and whisk again to combine.
  3. Divide the pudding mixture between the teacups, and microwave in pairs on high for 2½ to 3 minutes, or until puffed up, then carefully turn out onto plates.
  4. Place the remaining jam inside a teacup and heat in the microwave for 20 seconds, then drizzle over the puddings. Dollop over the custard (you can heat it in the microwave according to packet instructions first, if you like) and serve.

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