Serves 8
3
large eggs, separated
75g
(3oz) caster sugar
25g
(1oz) chocolate icing sugar
115g
(4oz) self-raising flour
50g
(2oz) cornflour
2
tablespoons black cherry jam
1
large baking apple, peeled, cored and sliced
METHOD
Whisk
the egg whites until stiff. Add the yolks and whisk in.
Add
the caster sugar and whisk, adding the icing sugar as you whisk,
until all the sugar has dissolved.
Sift
the flour with the cornflour. Fold half the flour into the egg and
sugar mixture in a figure of eight action. When the flour is almost
folded in, add the rest of the flour in the same way until the
mixture is smooth. Set to one side.
Spoon
the jam on the base of a lightly greased casserole dish. Place the
slices of apple in a spiral shape on top and place the remainder in
the centre. Spoon the sponge mixture over the top.
Bake
in a preheated oven at 180C, 350F or Gas Mark 4 for approximately 40
minutes or until golden brown.
Leave
to cool for a few minutes, then loosen with a palette knife and turn
out onto a flat dish. Serve with low-fat custard (allow 50ml/2fl oz
per person).
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