Sponge With Apricot Cream Sauce
The contrast of the cold tang of the sauce with the warm spice of the pudding makes a deliciously enticing combination.
INGREDIENTS:
100 G/3 V2 OZ BLANCHED
ALMONDS, GROUND
175 G/6 OZ UNSALTED
BUTTER, SOFTENED
85 G/3 OZ VANILLA SUGAR
85 G/3 OZ LIGHT MUSCOVADO SUGAR
SEEDS FROM 4 LARGE GREEN
CARDAMOM PODS, CRUSHED
3 EGGS, BEATEN
85 G/31/2 OZ Sk:LE-RAISING
55 G/2 OZ TOASTED
FLAKED ALMONDS
ICING SUGAR, FOR DUSTING
(OPTIONAL)
SAUCE:
225 G/8 OZ DRIED APRICOTS,
SOAKED OVERNIGHT
JUICE AND FINELY GRATED RIND
OF 1 SMALL ORANGE
150 ML/5 FL OZ SOURED CREAM
DIRECTIONS:
Lightly butter six 150 m1/5 fl of ramekin dishes, then sprinkle about half a teaspoon of ground almonds into each ramekin, shaking the ramekin to coat the sides and base evenly. Half fill a large saucepan with water and bring to the boil.
Beat the butter, sugars and cardamom seeds together until very light and fluffy.
Gradually beat in the eggs, beating well after each addition and adding a little of the flour towards the end. Fold in the remaining flour and ground almonds. Spoon into the ramekins. Cover loosely with buttered greaseproof paper, place in a steaming basket, cover and steam for about 40-45 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, make the sauce. Drain the apricots and reserve the soaking liquor. Puree the fruit with the orange rind and the juice made up to 150 m1/5 fl oz with the soaking liquor to give a thick pouring consistency. Add more of the liquor if necessary. Whisk in the soured cream then cover and chill.
- I urn the ramekins out Onto warm plates, spoon some of the sauce onto the centre of each pudding so that it runs down the sides and sprinkle with toasted flaked almonds and dust with icing sugar, if liked
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