SPONGE PUDDINGS WITH MIXED BERRIES

Yields4 Servings
 90 g butter plus extra for greasing
 250 g mixed frozen berries
 75 g light brown soft sugar
 2 eggs beaten
 90 g self-raising flour
 1 tbsp ground almonds
 ½ tsp baking powder
 1 tsp ground mixed spice
 ½ tbsp icing sugar
1

Preheat the oven to 190C/Gas 5; lightly grease 4 ramekins and line the bases with a circle of baking paper; divide the fruit between the ramekins

2

Put the butter and sugar in a bowl and beat together until pale and creamy; gradually beat in the eggs; sift over the flour, baking powder and mixed spice and fold in gently together with the ground almonds; divide the mixture between the moulds and cover each with a square of pleated, buttered foil, scrunching it tightly around the side of each mould

3

Transfer to a roasting tin and pour in enough boiling water to come halfway up the sides of the moulds; bake for 30-35 minutes until risen, firm to the touch and a skewer inserted into one of the puddings comes out clean

4

Turn the puddings out onto serving plates and dust with a little icing sugar