I’d spotted this recipe in a free Sainsbury’s seasonal leaflet/magazine, and thought as it was so quick, I’d try it one evening after work. At the moment, I don’t tend to do puddings during the week as there’s just not time to do a pudding and a main meal while trying to spend time with N in the hour or so after picking him up from nursery and doing bedtime.
The recipe was down as a microwave cake which is where the speediness comes in, but I’ve made microwave cakes before and have found them a bit rubbery. So I decided to just shove it in the oven instead and hope for the best. I’d bought some nectarines and they’d gone a bit overripe to eat as a fruit, so perfect for this cake.
It’s a good baking with children recipe as it’s so simple, although stirring does get a bit stiff for N once you’ve combined the wet and dry. N even tried the cake mix off the spoon for the first time ever. It does make me laugh though – I put a bit near his mouth for him to try, and he just put the spoon in his mouth, didn’t even touch the mix and said ‘yum’. Second time he did actually eat some, so hopefully now he’ll be a bit more keen to try it. Although that does mean less for me to lick out!
The recipe’s quite light as it includes ground almonds, and you could change (I didn’t because I automatically go for butter!) the fat to something like Flora Cuisine if you need dairy free….weirdly I heard the other day, that it doesn’t have any dairy in it! Good to know for future baking and cooking though.
Nectarine and almond sponge recipe
- 100g self-raising flour
- 1tsp baking powder
- 100g caster sugar
- 50g ground almonds
- 100g butter, melte
- 1 tsp of vanilla extract
- 2 medium eggs (I used large, as I just use whatever’s in the fridge at the time)
- 2-3 nectarines, sliced. I used a flan dish around 20cm diameter and used 2 nectarines.
- Apricot jam (as a glaze if wanted – I didn’t bother as didn’t have any apricot jam).
- Mix dry ingredients together.
- Stir in the melted butter, vanilla and then mix in the eggs. It ends up quite a stiff batter.
- Put into greased dish (suitable for microwaving if you’re doing it that way).
- If using an oven, preheat to (well, mine went in at) 170C fan assisted, 180C normal oven. Place nectarine slices on top
- Bake for about 25 mins, or until middle is cooked.
- Serve warm with cream or ice cream.
If using the microwave, put dish into the microwave with just the batter for 2 minutes (600W), then put on the nectarines, and cook again for 3 minutes. Time will vary depending on microwave power.
Remove, and leave for a bit to cool slightly, then serve with cream or ice cream.
Nectarine and almond sponge pudding
Fresh or tinned nectarines with an almond sponge makes a delicious pudding
- 100 g self raising flour
- 100 g caster sugar
- 1 tsp baking powder
- 50 g ground almonds
- 100 g unsalted butter melted
- 1 tsp vanilla extract
- 2 eggs medium
- 2-3 nectarines sliced
- apricot jam (optional, for glaze)
If using an oven, preheat to 170C fan assisted, 180C normal oven.
Mix dry ingredients together.
Stir in the melted butter,vanilla and then mix in the eggs. It ends up quite a stiff batter
Put into greased overproof dish (I used a 20cm pie dish)
Place nectarine slices on top of the sponge
Bake for about 25 mins, or until middle is cooked.
Serve with cream or ice cream