4 little sponge puddings, plump and filled with sherry-spiked dried fruit.
In an electrical mixer, cream collectively 120g of butter with 70g of sunshine muscovado sugar and 70g of caster sugar. Beat till delicate and lightweight.
Whereas that’s occurring, evenly butter and flour 4 x 200ml pudding basins. Warmth the oven to 160C/gasoline mark 3. Roughly chop 10 delicate, dried stoned prunes, put them in a bowl with 1 tbsp of sherry.
Break 2 eggs right into a bowl and beat them evenly with a fork to combine the yolks and whites. Slowly introduce them to the butter and sugar, mixing nicely between every addition. Now stir in 120g of self-raising flour, ensuring it’s completely included. Stir within the prunes and the sherry, then divide the combination between the 4 buttered and floured dishes.
Clean the floor of every pudding with the again of the spoon, then place them on a baking sheet and bake within the preheated oven for 40 minutes, till springy and golden.
Run a palette knife across the sides of the tins, then flip every pudding the other way up on a shallow dish or plate and shake firmly to launch. Serve with a jug of cream. Serves 4. Prepared in 1 hour
If prunes aren’t your factor, use raisins or chopped soft-dried apricots.
Comply with Nigel on Instagram @NigelSlater
