Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 3/4 cup self-raising flour
- 100grams butter, melted
- 2 free range eggs
- 1 1/2 cup milk
- 1teaspoons mixed spice
- 1tablespoons sultanas
- 1 cup apricot jam
- 400grams fresh mixed berries
- 1 rosemary sprig
- double cream (to serve)
Description
Discover this gloriously moist pudding recipe with a sweet and tangy spiced berry compote. Perfect for sharing or enjoying solo.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced. Grease 4 x 1-cup capacity ovenproof dishes or teacups. Coat insides of dishes with 1 tbs flour, shaking off excess.
Step 2 of 5
Whisk butter, eggs, milk, mixed spice, sultanas, half of the jam and remaining flour in a bowl to combine.
Step 3 of 5
Divide mixture evenly among dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until water comes halfway up sides of smaller dishes. Cover with baking paper, then foil. Bake for 30 minutes or until a skewer inserted into pudding centres comes out clean. Remove smaller dishes from baking dish.
Step 4 of 5
Combine berries, rosemary and remaining jam in a microwave-safe bowl. Microwave on high for 2 minutes or until berries are soft. Remove and discard rosemary.
Step 5 of 5
Invert puddings onto plates. Dollop with cream, spoon over berry mixture and serve.
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