![]() ![]() I used blackcurrant jam, but a seedless raspberry or blackberry version would also work well.ġ Preheat the oven to 180C/350F/gas mark 4. It has the same sweet almond kick of a traditional bakewell tart, without the trouble of working with difficult pastry. This simplified version cuts out all of that rolling, shaping, cutting, chilling, mixing and washing up, making both crust and filling from one simple mixture: a butter and amaretti crumb, half of which is pressed into the base and sides of the tin, the other half of which is then whisked with eggs and sugar for a rich “frangipane” batter to fill up the tart. Typically, with a bakewell tart, you would have to make a separate pastry crust, almond frangipane mixture and, if you’re particularly fastidious, a homemade jam. ![]() Take care not to overcook it, or the sauce will just congeal to a layer of soggy sponge at the bottom. Whether you manage to pull off pure alchemy or just a fumbled card trick depends on the flavourĥ Bake the pudding for 25-30 minutes, until the cake is firm and set, and the sauce is bubbling up around it. It won’t look very promising at this point, but it will right itself as it bakes. Don’t stir anything don’t agitate the tin or try to make it even. Sprinkle this mixture in a thick layer over the top of the batter.Ĥ Pour 200ml boiling water very gently all over the top of the pudding. To make the sauce, add the sugar, cocoa powder and instant coffee granules to the mixing bowl (no need to wash it up or scrape it out first) and stir. Sieve in the flour, cocoa powder, baking powder, cinnamon and salt, then whisk to combine everything into a smooth, thick batter.ģ Scrape the batter into the greased tin and put the kettle on to boil. To the remaining butter, add the soft brown sugar, sour cream, egg, milk and vanilla extract. Use a little of the melted butter to grease a 1.2 litre ovenproof dish. In this mocha version, I’ve used plenty of cocoa powder and a coffee sauce to counter that sickliness.Ģ Melt the butter in a large, heatproof mixing bowl in the microwave. Because so much sugar goes into the sauce, you’ll need a hit of either acidity or darkness to balance it (most self-saucing pudding recipes are either lemon or chocolate, with this in mind). It’s a kind of kitchen magic, but whether you manage to pull off pure alchemy or just a fumbled card trick depends on the care you put into the flavour of the thing. With self-saucing puddings, a sponge mixture topped with a thick layer of sugar and covered in boiling water goes into the oven a sloppy, muddled mess, but emerges as soft, damp sponge cake sitting over a layer of sweet sauce. ![]()
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