One of the out and out successes of my February Food Challenge was the jam sponge pudding. My mum makes this regularly but I hadn’t tried it before this year. It is so quick and easy, oh and tasty too!
The recipe below is the perfect size for the 5 of us to have a small slice but it is easy to double for hungrier appetites. It can also be turned out and served cold as a cake which is perfect for leftovers. I also make this with golden syrup at the bottom, yum!
Ingredients
2oz caster sugar
2oz butter or soft margarine
1 egg
2 oz self raising flour
2-3 tablespoons jam
Method
Whisk together the sugar, butter and egg for 2-3 minutes.
Fold in the flour.
Spoon the jam into the dish and spread (if this is too tricky then microwave for 20 seconds so it goes runny and spreads by itself but be careful: it will get hot!)
Pour the cake batter on top and bake at GM 5 for 15-20 minutes.
Leave to cool for a few minutes, the jam will be VERY HOT!
Couldn’t resist trying to make a coffee ice cream. This is very creamy so the flavour isn’t too overwhelming so children might enjoy it too (if you can bear to share it!)
Ingredients
250 ml double cream
100g caster sugar
125 ml milk (I use whole)
1 teaspoon vanilla extract
125 ml extra strong brewed coffee, chilled
Method
In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
Add the milk, vanilla and coffee.
Whisk until fully blended.
If you have an ice cream maker:
Cover the bowl and chill for 1 hour.
Transfer to the ice cream maker and follow the manufacturer’s instructions.
If you don’t have an ice cream maker:
Put the mix in a freezable container with a lid. Close and put in the freezer for an 90 minutes.
Remove and break up any crystals by beating with a wooden spoon. Return to freezer for another 90 minutes.
Remove and break up ice crystals again. Return to freezer for a minimum of 3 hours.
Eat and enjoy!
I think this is the first time in my entire life that I have tried honey let alone cooked with it!
I should have made smaller cakes so that the icing pooled within the case but I didn’t know they would rise so well! I made 18 cakes but think it should be 20-22.
They were delicious while still warm and the icing was gooey, and also pretty good cool and sticky the next day too.
Ingredients
125g butter or soft margarine
75g soft light brown sugar
2 eggs
150g honey
225g self raising flour
50g butter or margarine
35g honey
50g icing sugar
Method
Whisk together the butter, sugar and eggs for 2-3 minutes.
Stir in the honey and flour. Add a splash of milk if required (gluten free flour absorbs more liquid)
Put into cupcake cakes and bake at GM5 for 15-20 minutes.
Cool on a wire rack while you make the icing.
Melt the butter in a small saucepan.
Take off the heat and beat in the honey and icing sugar.
Cover the cakes. If the icing solidifies before you have finished, return to the heat to melt again. I actually did 2 layers of icing and found it much easier to use when it has thickened.
