A sponge pudding to fill the family on those cooler days. Individual, light sponge puddings flavoured with orange and topped with raspberry jam.
Orange Baked Sponge Pudding with Raspberry Jam
Prepares: 4 servings
- Preparation time: About 20 minutes
- Cooking time: 45 minutes
- 115g (4 oz) butter, softened, (½ cup, or 1 stick) plus extra for greasing
- 4 tbsp raspberry jam
- 1 medium orange
- 55g (2 oz) caster/white sugar (¼ cup + 1½ tsp)
- 1 egg, large (U.K.)/extra large (N.A.), beaten
- 115g (4 oz) self raising/self-rising flour, sifted (⅔ cup + 2 tbsp)
- 4 x 175ml (6 fl oz) (1 cup) pudding basins or similar small rounded dishes
- A deep sided tin/pan large enough to hold the four basins
- Preheat the oven to 200°C (400°F) (gas 6)
- Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.
- Grate the zest from half the orange and set aside. Then squeeze the juice from the orange and pour into a small jug.
- Beat the zest into the butter using an electric hand mixer. Add the sugar and beat until light and creamy. Then gradually whisk in the egg. Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.
- Alternatively, use a free-standing mixer. Mix all the ingredients together, except for the orange juice. Then add the orange juice, one tablespoon at a time, until a soft dropping consistency is reached.
- Divide the mixture between the four basins and smooth the tops.
- Butter four pieces of foil, each large enough to cover the basins, and fold over the sides. Then put the covered basins in the tin/pan and pour in enough boiling water to come halfway up the sides of the basins. Bake for 45 minutes until the tops of the sponges spring back when lightly pressed.
- Carefully lift the basins out of the pan. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.
- Serve with cream or custard (optional).
Updated: November 9, 2017