We very rarely have dessert in our house, mainly because our lack of portion control means there's no room for it at the end of a meal.
But my mum gave me a jar of Aldi Grandessa Blackcurrant Conserve which was delicious, full of fruit and not too sweet. The question was, how to make best use of it? So I knocked up these little puds.
Really you could use anything in the bottom - different jams, some fruit, custard, anything you've got hanging about. The sponge is the work of minutes and you could sprinkle the top with different nuts, coconut etc.
So, a doddle to make and husband absolutely loved it - can't ask for more than that.
But my mum gave me a jar of Aldi Grandessa Blackcurrant Conserve which was delicious, full of fruit and not too sweet. The question was, how to make best use of it? So I knocked up these little puds.
Really you could use anything in the bottom - different jams, some fruit, custard, anything you've got hanging about. The sponge is the work of minutes and you could sprinkle the top with different nuts, coconut etc.
So, a doddle to make and husband absolutely loved it - can't ask for more than that.
Ingredients:
6 dessert spoons of conserve
85g soft butter
85g soft light brown sugar
5 tbsp beaten egg
85g self-raising flour
½ tsp baking powder
2 tbsp chopped hazelnuts
How to make it:
1. Pre-heat the oven to 180C/Gas 4.
2. Lightly grease 4 small ramekins and put 1½ dessert spoons of jam in the bottom of each.
3. Put the butter and sugar into a bowl and cream until smooth.
4. Add the egg, flour and baking powder and beat well.
5. Spoon the mixture carefully over the jam, smoothing out the top and scatter the nuts.
6. Bake for 20mins, then cover loosely with foil to stop the top burning and cook for a further 20mins.
7. Remove from the oven and allow to cool for 10mins before eating as the jam will be molten.
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