Serves 4 very generously (easily halved)
This comforting sponge pudding is so quick and easy, you can make it in minutes.
I think there’s a lot to love about winter and that it unfairly gets a really bad rap. I find it such a comforting season – getting rugged up in beanies and coats by day and flanelette pyjamas and furry slipper by night and don’t get me started on how much I love the business of Christmas (even if it’s in July) including the tree and the trimmings.
But the thing I think I love most about winter is the food and drink… Hearty slow cooked dinners, velvety red wine and, my personal favourite, winter puddings! I have such fond memories of hot puddings growing up – Jam Roly Poly, Spotted Dick and of course, my Nana’s Bread Pudding.
My mum like me loves cooking, but whereas I love to follow (or develop) a recipe, she totally flies by the seat of her pants in the kitchen. I remember as a child how she could literally make “afters” from almost nothing and in a matter of minutes. She could make a mean microwave bread pudding but her speciality a la maison was this warm and comforting pud.
I have neither the time nor the patience for steaming puddings but I do have a microwave which means I can make this winter warmer in a matter of minutes. I love that it’s so versatile, you can really mix things up by using different preserves or even fruit for the topping – the possibilities are endless!
Do you fly by the seat of your pants in the kitchen or do you like to follow a recipe? What’s your favourite season?
100g soft butter or margarine
100g caster sugar
1 teaspoon vanilla essence
100g (4oz) self-raising flour
3-4 tablespoons milk
FOR THE TOPPING
4-5 tablespoons jam
4-5 tablespoons golden syrup
4-6 peach halves
- Lightly grease a 600ml (1pint) pudding basin and spoon in the jam/fruit or syrup.
- Beat together the remaining ingredients using enough milk to give a soft consistency. Alternatively, add all the remaining ingredients in TM bowl and mix on speed 6 until combined. This should take about 10-15 seconds.
- Spoon the batter over the syrup, levelling the top
- Cook uncovered on MEDIUM for 6 – 8 minutes or until a skewer/toothpick inserted in the middle comes out clean. The top may still look a little moist.
- Leave to stand for 5 minutes before turning out on to a plate. Serve with custard.