[Inspired by sponge puddings from Asda’s Magazine.]
INGREDIENTS
- 200 g butter, can be salted one (softened) + some more for greasing the ramekins
- 200 g / ¾ cup golden caster sugar
- 1 tbs vanilla sugar or some vanilla extract
- 200 g / 2 cups self-rising flour or plain flour + 2 tsp baking powder
- 400 g tin of pineapple (8 slices)
- 200 g yellow jam (pineapple would be the best, but apricot jam will work fine as well)
- 2 large / 3 small eggs
- about 3 tbs of milk or a bit more
- boiling water
- vanilla ice cream (to serve) – optional
EQUIPMENT
- 1 – 2 deep baking trays (large enough to fit 8 ramekins)
- 8 single ramekin dishes
- baking foil
- mixer
METHOD
- Preheat the oven to 190°C (374°F).
- Grease the ramekins with butter and arrange on baking trays.
- Spread generous tablespoon of jam on the bottom of each ramekin and top with a slice of pineapple.
- In meantime combine, using mixer, softened butter, eggs and sugars.
- Gradually fold in also flour. Add 3 tbs of milk or more if the mixture seems to be too dry.
- Share cake batter to ramekin dishes.
- Then fill baking trays halfway with hot water, cover each tray with aluminium foil and place in preheated oven.
- After 30 minutes remove the foil tin and bake for another 5-10 minutes, until top of the puddings is golden brown.
- Pass the knife around each pudding to make sure it will slide down from the ramekins easily, then turn the dishes upside down over the serving plates.
- Serve immediately while still hot with some custard, vanilla ice cream on a side or cooled down with some coffee or tea.
Makes 8 desserts.
NOTES
If you are planning to serve them cold leave in the ramekin dishes till the last moment.
Store wrapped in aluminium foil or cling film in the fridge.
