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Steamed sponge with dried fruit
- Prep time:
- 30 mins
- Cook time:
- 35 mins
- Serves:
- 6
Packed with raisins, glacé cherries and dried cranberries, Simon Rimmer’s sponge makes a great comfort treat covered in lashings of chocolate sauce
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Ingredients
- 50g unsalted butter, plus extra for greasing
- 175g Sugar
- 2 Eggs, beaten
- 175g self-raising flour
- 1 vanilla pod, seeds scrapped
- 75g Golden raisins
- 50g glacé cherries
- 1 Orange, zest and juice
- 1 tbsp dried Cranberries
- lightly whipped double cream, to serve
For the sauce
- 100ml double cream
- 100g unsalted butter
- 100g soft dark brown sugar
- 75g Chocolate, minimum 70% cocoa solids, chopped
Method
1. Preheat the oven to 180C/gas 4 and grease a 28 x 18cm square cake tin with butter.2. Cream the butter and sugar together in a mixing bowl, then stir in the eggs, one at a time.
3. Fold in the flour, vanilla pod (and seeds), raisins, glacé cherries, orange zest and juice and the dried cranberries. Tip the mixture into the greased cake tin and level the top.
4. Bake in the oven for 30 minutes until a skewer inserted into the sponge comes out clean. Place the tin on a wire rack to cool slightly.
5. For the sauce: bring the cream, butter and sugar to the boil in a small pan, then immediately take off the heat and stir in the chocolate until melted.
6. Serve the pudding, still hot, in squares with the chocolate sauce and a dollop of lightly whipped cream
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