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Ingredientes
- 1 x 300 gram tub Autumn Fruit Compote with port, (10z)
- 125 gm Unsalted butter, softened (4oz)
- 125 gm Caster sugar, (4oz)
- 2 lrg Size Large eggs
- 125 gm Self raising flour, (4oz)
- 1 tsp Cinnamon Butter to grease dariole tins
- 150 ml Whipping cream, ( 1/4 pint)
Direcciones
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Grease and line the 5 dariole tins with a disc of baking parchment.
- Spoon 2 Tbsp. of the compote into the 5 dariole tins.
- Cream the butter and the sugar for 5 min till light and pale in colour.
- Add in the Large eggs gradually, beating well between each addition.
- Mix in the flour and spice. Spoon the mix into the dariole tins and place them on a tray in the preheated oven for 40-45 min.
- Whip the cream and lightly mix in the remaining fruit compote, taking care not to over mix the cream and the fruit so which a marbled effect is achieved.
- When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates and served with the marbled cream.
- NOTES : Autumn fruits and a spicy sponge combine to give a warming pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 5 servings | |
| Calories 348 | |
| Calories from Fat 247 | 71% |
| Total Fat 28.11g | 35% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 354mg | 15% |
| Potassium 75mg | 2% |
| Total Carbs 19.15g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.24g | 0% |
| Protein 5.48g | 9% |
