These fruity little sponges are easy to make and deliciously warming on a cold day.
To make the puddings, first soak the raisins in the sherry for about 5 minutes, or until they become plump. Then butter and flour 4 x 150ml ramekins or moulds. Cut out circles of greaseproof paper big enough to line the bottom of each mould and place in the buttered moulds.
Mix together the golden syrup, 3 tablespoons of the lemon marmalade, lemon zest and soaked raisins. Spoon evenly into the bottom of each mould.
Cream the butter and sugar together in a large bowl until pale in colour with a creamy consistency. Beat in the eggs one at a time, beating well after each one is added to the mixture. Gently fold in the flour, then the remaining 3 tablespoons of lemon marmalade and the sherry from the raisins.
Divide the mixture evenly between the moulds so they are about two thirds full. Cover each mould with cling film or a buttered square of foil and secure with butcher’s string.
To steam the puddings, use a saucepan big enough to hold all the moulds on a plate. Place an upturned empty ramekin or small heatproof bowl inside the saucepan, then pour in 2½cm of water. Place a heatproof plate on top of the ramekin and put the moulds on it. Cover the saucepan with its lid and steam over a low heat for 30–40 minutes. To check the puddings are cooked, insert a skewer into the middle of one of them. It should come out clean.
While the puddings are cooking, make the custard. Pour the cream and milk into a small saucepan. Scrape the seeds from the halved vanilla pod and add the seeds and pod to the pan. Warm through over a low to medium heat but do not boil. Remove the pan from the heat.
Beat the egg yolks and sugar together in a bowl. Stir in a little of the hot vanilla cream to loosen the mixture, then pour the eggs and sugar into the pan containing the rest of the cream and milk.
Return the saucepan to a low heat and cook, stirring all the time, until the custard thickens. Remove from the heat and pour the contents into a bowl or jug to stop it overcooking – cover with cling film to stop a skin forming.
Turn the puddings out of their moulds on to individual plates and serve with the custard.
» Metric Converter
We offer fresh cut bank instrument for lease/sale, such as BG, SBLC, MTN, Bank Bonds, Bank Draft, T strips and others. Leased Instruments can be obtained at minimal expense to the borrower compared to other banking options. This offer is opened to both those and corporate bodies. Description of Instrument: 1.Instrument: Bank Guarantee (BG)/SBLC 2.Total Face Value: MINIMUM 1MILLION EURO/USD - MAXIMUM 100BILLION EURO/USD 3.Issuing Bank: HSBC London or AA rated Bank in Western Europe or USA. 4.Term: One Year, One Month 5.Leasing Price: 5% of Face Value plus 0.5% Lessor agent [Closed] & X% Lessee agent (open) 6.Style of speaking: SWIFT TO SWIFT 7.Payment: WIRE TRANSFER 8.Hard Copy: Bonded Courier surrounded by 7 We are RWA ready to close leasing with any interested client in few banking days, if interested do not hesitate to contact us via banking days Our BG/SBLC Financing can help you get your project funded, loan financing by providing you with yearly renewable leased bank instruments. We work directly with issuing bank lease providers, this Instrument can be monetized on your behalf for 100% funding: For further details contact us with the below information. Contact : Khan.kamal Email: email@example.com Skype ID: kamal.lease Intermediaries/Consultants/Brokers are welcome to bring their clients are 100% protected. In complete confidence, we will work together for the benefits of all parties involved.
» 1d ago