Sponge Pudding with Custard and Fruit Syrup

A microwave-steamed sponge pudding served with homemade vanilla custard and a reduced red wine and berry fruit syrup.

Vegetarian Dessert Fruit Pudding Microwave

Estimated Nutrition

Calories

2894.5

kcal / serving

2894.5 kcal total

Carbs

268.3g

per serving

268.3 g total

Fat

178.4g

per serving

178.4 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

For the sponge

Caster Sugar

For the custard

Caster Sugar

For the syrup

Dairy

115

Unsalted Butter

piece

Egg

Large free-range

100

Double Cream

Milk

piece

Egg Yolk

Free-range

Fruits

100

Winter Berries

Frozen, defrosted, juice drained and reserved

GrainsCereals

115

Plain Flour

Liquids

Winter Berry Juice

Reserved from defrosted berries

Red Wine

NutsSeeds

piece

Vanilla Pod

Seeds scraped out for sponge

Method

Turn the sponge onto a plate and drizzle with custard and fruit syrup.

Boil berry juice, sugar, and wine for 2 minutes until thickened into syrup.

Whisk milk into the eggs, then heat in a pan until the mixture thickens.

Spoon mix into a greased bowl, cover with film, and microwave for 8 minutes.

Mix flour, butter, sugar, eggs, vanilla, and berries in a food processor.

Discard the vanilla pod from the warm milk mixture.

Whisk egg yolks and sugar together in a large bowl.

Heat cream, milk, and vanilla pod in a small saucepan to simmering point.