Name: Autumn Sponge Pudding with Marbled Cream
Ingredients: 1 300 gram tub Autumn Fruit Compote with port; (10oz); 125 g Unsalted butter; softened (4oz); 125 g Caster sugar; (4oz); 2 lg Size eggs; 125 g Self raising flour; (4oz); 1 ts Cinnamon; Butter to grease dariole tins; 150 ml Whipping cream; ( 1/4 pint)

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Sainsbury10	5	servings

INGREDIENTS

1		300 gram tub Autumn Fruit Compote with port; (10oz)
125	g	Unsalted butter; softened (4oz)
125	g	Caster sugar; (4oz)
2	lg	Size eggs
125	g	Self raising flour; (4oz)
1	ts	Cinnamon
		Butter to grease dariole tins
150	ml	Whipping cream; ( 1/4 pint)

INSTRUCTIONS

Preheat the oven to 190 C, 375 F, Gas Mark 5.
Grease and line the 5 dariole tins with a disc of baking parchment.
Spoon 2 tablespoons of the compote into the 5 dariole tins.
Cream the butter and the sugar for 5 minutes until light and pale in
colour.
Add the eggs gradually, beating well between each addition.
Fold in the flour and spice. Spoon the mixture into the dariole tins
and place them on a tray in the preheated oven for 40-45 minutes.
Whip the cream and lightly fold in the remaining fruit compote,
taking care not to over mix the cream and the fruit so that a marbled
effect is achieved.
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.
Converted by MC_Buster.
NOTES : Autumn fruits and a spicy sponge combine to give a warming
pudding.
Converted by MM_Buster v2.0l.

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