The ultimate makeover: Sponge pudding & custard

Name: The ultimate makeover: Sponge pudding & custard
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 large eating apple; 140 grams fresh or frozen blackberry, or raspberries; 50 grams golden caster sugar, plus 2 tbsp; 2 teaspoons baking powder; 2 eggs; 85 grams butter, softened; 50 grams light muscovado sugar; 140 grams plain flour; 2 Tbsps semi-skimmed milk; 1 finely grated zest orange; 25 grams golden caster sugar; 2 teaspoons custard powder; 2 teaspoons cornflour; 300 milliliters semi-skimmed milk; 1 egg yolk; 1 vanilla pod; 200 milliliters half-fat crème fraîche

The ultimate makeover: Sponge pudding & custard takes approximately 1 hour and 35 minutes from beginning to end. This recipe serves 6. This dessert has 430 calories, 8g of protein, and 22g of fat per serving. This recipe from BBC Good Food requires semi-skimmed milk, blackberry, flour, and eggs. If you like this recipe, take a look at these similar recipes: The ultimate makeover: Bread & butter pudding, The ultimate makeover: Sticky toffee pudding, and Sponge cake with custard and chocolate.

Instructions

Very lightly butter a 1-litre pudding basin.

Ingredients you will need

Butter

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Coarsely grate one of the apple quarters and thinly slice the rest.

Ingredients you will need

Apple

Combine the sliced apple and blackberries, toss with the 2 tbsp caster sugar and spoon half into the bottom of the basin.

Ingredients you will need

Blackberries

Caster Sugar

Apple

Mix together the flour and baking powder. Beat both the sugars and butter together in a large bowl with an electric hand beater until light and creamy. Break in 1 egg and beat well, then beat in the second egg (the mix will look curdled). Sift half the flour mixture over the sponge mixture and fold in gently. Carefully stir in half the milk, then repeat with the rest of the flour and milk, followed by the orange zest and reserved grated apple.

Ingredients you will need

Baking Powder

Orange Zest

Butter

Apple

All Purpose Flour

Milk

Egg

Equipment you will use

Bowl

Spoon two-thirds of the sponge mixture over the fruit mix in the basin and level off.

Ingredients you will need

Fruit

Spread the rest of the fruit on top, followed by the remaining sponge mix.

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Spread

Fruit

Place the basin in a small roasting tin half filled with hot water.

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Water

Bake for 1 hrs (lay foil over the top for the last 15 mins if it is browning too quickly) until a skewer inserted in the middle comes out clean.

Equipment you will use

Oven

Skewers

Aluminum Foil

While the pudding is baking, make the custard.

Ingredients you will need

Custard

Mix the sugar, custard powder and cornflour with 1 tbsp of the milk to make a paste. Beat in the egg yolk.

Ingredients you will need

Custard Powder

Corn Starch

Egg Yolk

Sugar

Milk

Pour the remaining milk into a pan, slit the vanilla pod lengthways and scrape in the vanilla seeds.

Ingredients you will need

Vanilla

Seeds

Milk

Equipment you will use

Frying Pan

Add the pod to the milk and bring just to the boil.

Ingredients you will need

Milk

Pour this over the cornflour mix, stir, then pour into a clean pan. Cook over a medium heat, stirring all the time, until it is thick enough to coat the back of a spoon.

Ingredients you will need

Corn Starch

Equipment you will use

Frying Pan

Remove from the heat and stir in the crme frache.

Loosen pudding from the sides of the basin with a round-bladed knife and carefully invert it onto a serving plate.

Equipment you will use

Knife

Serve with the custard.

Ingredients you will need

Custard

Equipment

Ingredients

Servings:

1large

eating apple 140grams

fresh or frozen blackberry, or raspberries 50grams

golden caster sugar, plus 2 tbsp 2teaspoons

baking powder 2

eggs 85grams

butter, softened 50grams

light muscovado sugar 140grams

plain flour 2Tbsps

semi-skimmed milk 1

finely grated zest orange 25grams

golden caster sugar 2teaspoons

custard powder 2teaspoons

cornflour 300milliliters

semi-skimmed milk 1

egg yolk 1

vanilla pod 200milliliters

half-fat crème fraîche

Recommended wine: Cream Sherry, Moscato Dasti, Port

Custard works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.