Fruity, nutty individual sponge puds with a delicious orange sauce
Ingredients
- 45g (1½oz) sultanas
- Rind and juice of ½ orange
- 90g (3oz) self-raising wholemeal flour (or half wholemeal and half white self-raising flour)
- 90g (3oz) soft light brown sugar
- ½tsp each bicarbonate of soda, ground cinnamon and mixed spice
- Pinch of salt
- 4tbsp sunflower oil
- 1 medium egg, beaten
- 90g (3oz) 1 medium carrot, peeled and finely grated
- 2 pineapple rings from a 227g can, chopped; set aside the other 2 slices and the juice
- 30g (1oz) pecans or walnuts, roughly chopped
For the sauce:
- Rind and juice of 1 orange
- 1 pot creme fraiche
- 4 dariole moulds (dessert moulds), lightly greased, and base-lined
WEIGHT CONVERTER
Method
- Soak the sultanas and orange rind in 2 tbsp of the orange juice for an hour, if you have time.
- Set oven to gas mark 4 or 180°C. Sift flour into a large bowl and mix in the sugar, soda,spices and salt. Add oil and egg and mix well, then fold in carrot, pineapple, nuts and the soaked sultanas and rind in orange juice.
- Divide the mixture between the 4 tins. Put on a baking tray and bake for 30-35 mins until well-risen and just firm.
- To make the sauce: Peel the rind from half of the orange. Cut into very fine strips and blanch in a pan of boiling water for a min, then drain and rinse under cold water. Set aside.
- Mix the juice from the orange plus the ½ orange left over from the puddings, with the juice from the can of pineapple, in a small pan. Bring to the boil and boil for 5 mins until reduced to about 4 tbsp. Add the crème fraiche and boil for another 5 mins.
- Leave the puddings in their tins for 5 mins, then turn them out. Spoon a little sauce over and decorate with orange strips. Serve warm with the extra sauce, and the leftover pineapple, if you like.
Top Tip for making Passion puddings
To freeze: Cool the puddings, pack in a polybag, seal, label and freeze. Use within 3 months. Reheat in the microwave for a few minutes.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith Published
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
4 ingredients and 15 minutes to make this classic British dessert in your air fryer
You can make bread and butter pudding in an air fryer using just four basic store cupboard ingredients, thanks to one TikTok influencer's recipe.
By Ellie Hutchings Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Prince Harry’s plans for a ‘British’ Christmas for Prince Archie and Lilibet - selection boxes for breakfast?
The Duke of Sussex is planning to give his children their first-ever British Christmas
By Selina Maycock Published