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Summer Sponge Pudding

chef.alexande's picture
  Bilberries 3⁄4 Pound (Frozen)
  Frozen raspberries 3⁄4 Pound
  Frozen apple slices 1 Pound
  Sugar 2 Ounce
  Biscuits 2 (2 Packages)
  Milk 3⁄4 Pint
  Gelatin 1 Tablespoon (Leveled), powdered
  Double cream 6 Fluid Ounce
  Milk 1 Tablespoon

1. Take a saucepan and add the fruit and sugar to it; heat on low flame until sugar dissolves and the fruit turns tender
2. Drain the contents and keep the juice aside
3. In a bowl, add the milk and dip the boudoir biscuits into it; mnake sure they are soft enough just to mould a 2.5" pudding pan.
4. After dipping then and softening them, line the pudding pan with it; start with the base and then line the sides and keep some speace at the top
5. Over a pan of hot water, place the fruit juice and sprinkle gelatin over it and mix until it dissolves.
6. When it cools down, add to the pudding pan and over with the remaining milk-dipped boudoir biscuits; in case of a protruding end of buiscuits, turn them down.
7. With a greaseproof paper, cover the pudding pan and place a small weighed saucer on top
8. Leave in the refrigerator overnight and allow to chill

9. Turn the pudding out on a serving dish and serve chilled

Recipe Summary

Difficulty Level: 
Very Easy
Summer, Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1900 Calories from Fat 955

% Daily Value*

Total Fat 106 g163.5%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 37.5 mg12.5%

Sodium 223.7 mg9.3%

Total Carbohydrates 239 g79.6%

Dietary Fiber 32.8 g131%

Sugars 180.8 g

Protein 30 g59.9%

Vitamin A 12.5% Vitamin C 334.8%

Calcium 50.2% Iron 6%

*Based on a 2000 Calorie diet


Summer Sponge Pudding Recipe