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Easy Blackcurrant Sponge

Chef.at.Home's picture
Ingredients
  Creme de cassis 3 Tablespoon
  Caster sugar 4 Ounce (125 gram)
  Lemon juice 2 Tablespoon
  Blackcurrant jam 6 Ounce (185 gram)
  Water 2 Fluid Ounce (60 milliliter)
  Sponge cake 1 (8 inch size)
For coylis
  Blackcurrants 12 Ounce (375 gram)
  Caster sugar 2 Ounce (60 gram)
Directions

1. Make the coulis. Combine the blackcurrants and sugar in a saucepan. Cook over low heat, stirring constantly, for 5 minutes, then press through a sieve into a bowl. Cool, then chill for at least 1 hour.
2. Combine the Creme de Cassis, caster sugar, lemon juice, blackcurrant jam and water in a medium saucepan. Heat gently, stirring, until sugar and jam have dissolved. Simmer for 5 minutes.
3. Put sponge cake on a heatproof plate; spoon hot syrup over top. Set aside until cold.
4. To serve, place a slice of sponge on each dessert plate. Spoon a little of the coulis on the side and add a rosette of whipped cream. Decorate with fresh blackcurrants and mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Simmering
Dish: 
Pudding
Interest: 
Everyday

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