Having used a few of the damsons rescued from the brandy we made, I decided to chop them up and make some more mini sponge puddings. These will be used over Christmas.
First they were chopped small by DB plus some dark glacé cherries were rinsed, chopped and also steeped in some of the Damson Brandy:
I made a basic Victoria sponge using the weight of 3 eggs. Once everything was weighed and mixed, I stirred in 2 tablespoons of Damson Brandy:
Anyway, the tins were filled, covered and steamed for 1 hour:
Nice idea.
ReplyDeleteWhat a lovely idea. Woo xx
ReplyDeleteThank you both, hope our guests for Christmas like them!
ReplyDeleteThey look and sound lovely - a nice light alternative to Christmas pudding.
ReplyDeleteLooks scrummy. I really crave stodge this time of year.
ReplyDeleteFor some reason, can't face the normal pudding so hope these are okay.
ReplyDeleteSounds delicious DC. This is new to me - weighing the other ingredients in conjunction with the weight of the eggs and I guess it makes sense. Normally it would be 6, 6, 6 and 3. Must try it. Thanks for that. P x
ReplyDeleteThey look lovely, We dont have Christmas pudding but they would be a good alternative, thank you for sharing.
ReplyDeletePat and Karen, thank you. Sometimes, if I want to use all dried egg, I weigh the ingredients according to 2 or 3 proper eggs then put the dried egg in.
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