Jewelled Sponge Puddings with Brandy Sauce

Ingredients

For the sponge

• 100g butter
• 70g brown sugar
• 2 medium free-range eggs, beaten
• 100g ground almonds
• 40g plain flour
• 1 tsp baking powder
• A pinch of nutmeg and cinnamon

For the fruit layer

• 450g fruit – cherries, apricots, raspberries, blueberries or your choice
• 3 tbsp caster sugar
• 200ml flavoured brandy or liqueur to match the fruit (e.g. crème de cassis for raspberries)

Method

1. Preheat the oven to 180°C/gas mark 4.
2. To make the sponge base: Cream together the butter and brown sugar. Now add the eggs, almonds, flour, baking powder, nutmeg, cinnamon and mix in thoroughly. Set aside.
3. To make the fruit layer: Add the fruit, sugar and brandy or liqueur to a small saucepan and simmer until most of the liquid has been absorbed. This should take around 15 minutes.
4. Grease four ramekins and line with baking parchment. Place the fruit mixture into each of the ramekins then add the sponge mixture. Bake in the oven for 25 minutes or until the sponge has risen and is crisp.
5. When done, let the puddings cool slightly before turning them out onto a plate each. You may need to go around the puddings with a sharp knife if they have stuck to the sides, carefully remove baking parchment.