Summer Berry Almond Sponge Pudding

I love eating puddings in dessert after my meals, especially because they are fuss free and easy to assemble in a jiffy. More so, they are the humble most desserts, one would love to gorge on. You don’t need special serving or eating mannerisms to enjoy a pudding. And the good thing is that you can ask for multiple servings without them being measured through the serving spoon or ladle, which you’d probably do with a piece of cake. And this reminds me of the days while we were kids, we used to have mostly Indian rice pudding {kheer, as we call it}, custard or fruit cream, served chilled on hot summer days. I would in fact, request my mother and make her save some for me in the fridge to be gobbled up the next day. While this self saucing chocolate pudding is magical enough to warm you through a dull cold winter day, this bright and slightly pucker-y fruity berry and almond sponge pudding sings out summer so sweet. Summer is marked by gorgeous red cherries, berries and all those juicy fruits which gives one enough respite from the intense heat. Especially, here in north of India, while we are reeling through the ever so increasing temperature {crazily touching 48 degrees} this year, these lovely fruits come to our rescue. I eat a lot of these lovely luscious fruits, and they become a quintessential part of my summer meals. So much so, that I tend to bake them into my cakes and puddings too. This vanilla sponge pudding is light and airy, which gets it’s lovely crumb from the almond meal, and sits so smugly atop the mixed vibrant berries cooked gently in their own juices. All you need is a little dollop of freshly whipped cream or a scoop of very good vanilla ice cream to go easy with this summer pudding.

Summer Berry Almond Sponge Pudding

2016-05-22 11:30:25

Summer Berry Almond Sponge Pudding

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Ingredients

1. 2 red apples, peeled, chopped
2. 2 tbsp lemon juice, plus 2 tsp grated lemon zest
3. 1 1/2 cups caster sugar
4. 500 gm mixed berries (I used frozen strawberries and fresh cherries)
5. 2 eggs
6. 1/2 cup milk
7. 1 tsp vanilla extract
8. 1/2 cup plain flour, sifted
9. 1/2 cup almond meal
10. 1 tsp baking powder, sifted
11. Icing sugar, to dust
12. Whipped cream, to serve

Instructions

1. Preheat oven to 160C. Place the apple, lemon juice and 1 cup sugar in a small pan and cook over low heat, stirring, for 3 minutes or until the sugar dissolves.
2. Cook for a further 3-4 minutes, stirring occasionally, until apple softens slightly. Cool, then stir through berries. Divide apple and berry mixture into 4 small baking dishes of 250 ml capacity or use one 1 liter capacity baking dish.
3. Whisk eggs, milk, lemon zest and vanilla in a bowl until combined. Set aside.
4. Place flour, almond meal, baking powder and remaining sugar in a bowl.
5. Pour egg mixture into dry ingredients, whisking well to form a smooth batter.
6. Pour over fruit, then bake for 30-35 minutes until golden and firm to the touch.
7. Dust with icing sugar and serve warm with whipped cream.

By Himanshu Taneja

Adapted from Delicious Magazine

Adapted from Delicious Magazine

The White Ramekins http://thewhiteramekins.com/