Strawberry Sponge Pudding Recipes

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.
• Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.
• Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bake until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Steps:

• Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
• Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
• Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
• Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
• To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.

Steps:

• Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
• Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
• Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
• Refrigerate to let dessert firm up before serving, 2 to 3 hours.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
• Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.