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Speedy sponge puddings
Ingredients
150ml
olive oil
150ml
single cream, plus extra to serve
2 large
eggs
375g
blackcurrant, raspberry or strawberry jam, marmalade or golden syrup
150g
self-raising flour
100g
ground almonds
1 x 400g tin
ready-to-serve custard
Instructions
1
In a large bowl, whisk together 100ml of olive oil with the cream, eggs and 2 tablespoons of jam. Add the flour, almonds and a pinch of sea salt, and whisk again to combine.
2
Divide the pudding mixture between the teacups, and microwave in pairs on high for 2½ to 3 minutes, or until puffed up, then carefully turn out onto plates.
3
Place the remaining jam inside a teacup and heat in the microwave for 20 seconds, then drizzle over the puddings.
4
Dollop over the custard (you can heat it in the microwave according to packet instructions first, if you like) and serve.
Notes
Nutrition Facts
(per serving)
Calories:
746 calories
Servings:
8 servings
Carbohydrates:
54 g
Fat:
61 g
Fiber:
3 g
Protein:
6 g
Sugar:
50 g
Meal Effort
Preparation:
20 minutes
Cook:
0 minutes
Total:
0 minutes