Matt Preston's 80-second sponge cake recipe
Nothing more needs to be said about this scrumptious pudding – by the time you finish reading one of my introductions, you could have made three of them. This recipe is extracted from Fast Fresh and Unbelievably Delicious by Matt Preston. Published by Plum (through Pan Macmillan).
Ingredients (8)
- 100g caster sugar, plus extra for dusting the ramekins
- 2 eggs
- Pulp of 2 passionfruit
- 100g butter, melted
- 100g self-raising flour
- Whipped ream, to serve
Compote
- 175g berries (raspberries and blueberries
- 50g caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Whip the caster sugar with the eggs and passionfruit. Throw in the melted butter and whisk to combine. Add the flour to the mixture and stir to combine.
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2.Grease and lightly sugar the insides of 6 ramekins. Half fill each with the batter. Wrap ramekins loosely in plastic wrap so they’re covered but hot air can escape.
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3.Microwave each ramekin for 40 seconds on high.
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4.Use the first ramekin as a tester and increase or decrease the cooking time according to the power and efficiency of your microwave.
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5.For the compote, cook the berries and sugar in a small saucepan over high heat, stirring, until bubbly and syrupy (about 40 seconds).
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6.Turn out your sponges, divide the fruit over each and dollop with whipped cream (or double cream, if that extra 20 seconds of whipping matters to you).
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