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Sponge puddings
Jam Spread a little jam in the base of each ramekin before putting in the sponge mixture.
With our scrumptious flavour variations, you’ll satisfy everyone!
Basic recipe Grease 4 ramekins and line the bases with baking paper. Beat together 100g softened butter, 100g caster sugar, 1 large egg, 1tbsp milk and 100g self-raising flour until smooth. Divide between the ramekins and cook as below. These recipes will make four individual puddings.
How to cook Microwave: cover each pudding with clingfilm and pierce the centre. Cook in the microwave on high for 3½-4 minutes (for a 750W cooker), or until the tops spring back when lightly pressed. Leave to stand for 1 minute, then carefully turn out. Oven: cover each pudding with foil, put in a roasting tin, pour in boiling water to come halfway up the ramekins, then cover the whole tin with foil. Bake at 190C/170C Fan/Gas 5 for 30 minutes. HIGH
HIGH
HIGH
Chocolate Replace 1 heaped tsp of the flour in the basic recipe with 1 heaped tsp cocoa powder.
MED
CALORIES
SUGAR
FAT
SAT FAT
SALT
394 22%
25.6g 28%
22.9g 33%
13.7g 68%
0.7g 12%
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
Syrup Spread a little golden syrup in the base of each ramekin before adding the sponge mixture on top.
58 | ASDA.COM/MAGAZINE | OCTOBER 2013
FOR THE CHOCOLATE SAUCE Put some chopped dark chocolate, a generous dash of single cream and a spoonful of caster sugar in a bowl and stand it over a pan of simmering water, stirring often, until melted. Serve on the sponges.