Maple Syrup Fruit Sponge Puddings
Mix 350g frozen field fare Cherry Berry Delicious Mix (Dark Sweet Cherries, Blackberries, Blueberries & Red Grapes)
2 tsp dark brown soft sugar
The grated zest of 1 orange
1 tbsp maple syrup
100ml double cream
225g McVitie’s Jamaica ginger cake
½ tbsp maple syrup
Extra double cream
Mix 350g frozen Cherry Berry Mix, defrosted, with 2 tsp dark brown soft sugar and the grated zest of 1 orange.
Spoon 1 tbsp maple syrup into each of 4 x 350ml ovenproof bowls and divide the fruit among them.
Pour 100ml double cream into a large bowl.
Slice a 225g McVitie’s Jamaica ginger cake into 4 thick slices and add to the bowl, turning to coat and soak up the cream.
Place a slice on top of the fruit in each bowl and drizzle ½ tbsp maple syrup over each sponge.
Cover each bowl with cling film, pierce several times, then cook in the microwave for 45 seconds
(or cover in foil and cook for 10 minutes in a preheated oven at 200°C/fan 180°C/gas 6).
Remove and invert onto 4 warm plates.
Serve with extra double cream to pour over.
Many thanks to Delicious Magazine for this Recipe