My mother read a reference to these in one of her English romances. However I didn't seem to have a recipe for them so nicked one off the Web. Basically a baked sponge pudding topped by a sauce. The dariole moulds mentioned can be replaced by deep ramekins or custard cups.
110g/4oz sugar 110g/4oz unsalted butter 2 eggs 175g/6oz plain flour, sifted 125ml/4fl oz milk a little butter for greasing 6 tbsp of good jam
Method
1. Preheat the oven to 190C/375F/Gas 5. 2. Cream the sugar and butter together until the mixture is smooth. Stir in the eggs and the mix well. Fold in the flour and then stir in the milk. 3. Grease 6 dariole moulds. Pour the mixture into the moulds leaving 1cm/ 1/2in gap to allow the sponge to rise. Then place in a baking tray. Pour hot water into the baking tray to about half way up the moulds. 4. Place in the oven and cook for 25-30 minutes. They should be risen and golden and should not mark if a skewer is inserted. 5. Meanwhile place the jam in a saucepan and allow to become liquid. When the puddings are cooked tip onto a serving plate and pour over the jam.
My mother read a reference to these in one of her English romances. However I didn't seem to have a recipe for them so nicked one off the Web. Basically a baked sponge pudding topped by a sauce. The dariole moulds mentioned can be replaced by deep ramekins or custard cups.
My mother read a reference to these in one of her English romances. However I didn't seem to have a recipe for them so nicked one off the Web. Basically a baked sponge pudding topped by a sauce. The dariole moulds mentioned can be replaced by deep ramekins or custard cups.
