Autumn Sponge Pudding With Marbled Cream Recipe

• 1 x 300 gram tub Autumn Fruit Compote with port, (10z)
• 125 gm Unsalted butter, softened (4oz)
• 125 gm Caster sugar, (4oz)
• 2 lrg Size Large eggs
• 125 gm Self raising flour, (4oz)
• 1 tsp Cinnamon Butter to grease dariole tins
• 150 ml Whipping cream, ( 1/4 pint)

1. Preheat the oven to 190 C, 375 F, Gas Mark 5.
2. Grease and line the 5 dariole tins with a disc of baking parchment.
3. Spoon 2 Tbsp.
4. of the compote into the 5 dariole tins.
5. Cream the butter and the sugar for 5 min till light and pale in colour.
6. Add in the Large eggs gradually, beating well between each addition.
7. Mix in the flour and spice.
8. Spoon the mix into the dariole tins and place them on a tray in the preheated oven for 40-45 min.
9. Whip the cream and lightly mix in the remaining fruit compote, taking care not to over mix the cream and the fruit so which a marbled effect is achieved.
10. When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates and served with the marbled cream.
11. NOTES : Autumn fruits and a spicy sponge combine to give a warming pudding.

port, butter, sugar, eggs, raising flour, cinnamon butter, whipping cream

Taken from cookeatshare.com/recipes/autumn-sponge-pudding-with-marbled-cream-72244 (may not work)