Sweet & Sour Pork and Jam Cup Puddings ...

Gus cooked Neil Perry Sweet and Sour Pork for dinner...

This is what the picture looked like ...

Stir-fry wok wizard ...

The finished dish - yummo!

I saw this recipe in Better Homes and Gardens magazine ... Jam Cup Puddings ... so I had a go at making them.

I opened my last precious jar of apricot jam from last summer and used some plum jam that my friend Denise gave me.

I hand whipped the batter...

It made quite a lot ...

Into the cups, which I sprayed with canola cooking spray...

5 minutes in the microwave ... Oh, dear! Cups too small or too much batter, you decide!? I actually cooked them on full power when the recipe says 75% power. Oops!

I cleaned up the cups and tipped them out - yummy cake with jam topping.

They might look a bit manky but the taste was there.

I'd use a taller cup or mug next time and I think there is enough batter for 5-6 serves.

115g butter, softened

4 - 5 tbs jam (shared between cups)

1/2 cup caster sugar

2 eggs

1 cup SR flour

1/3 cup milk

1 tsp vanilla

Cream or custard to serve

*

1. Grease the cups (I used cooking spray). Divide jam between cups. Whisk sugar and butter in a bowl until light and creamy. Whisk in eggs, one at a time.

2. Fold in flour, milk and vanilla then spoon batter over jam. Only fill cups to about 1/2 way full.

3. Cover cups with paper towel and place 2 cups in microwave. Cook for 5-6 minutes on MEDIUM (75%) until cake is cooked.

Repeat with remaining puddings.

Turn out puddings onto plates and serve with custard.

I hope you have success - you could try chocolate ones or swirl the jam through the batter....

 

When I was looking for that apricot jam, I found this poor jar of tomato relish from last summer too. You can see how the cellophane seal has failed whereas the other jar has a screw top lid as well and is still fine, one year later.

So much on TV tonight, we only managed MKR so will have to watch the INXS special tonight.

What did you get up to this weekend?

Cheers - Joolz xx

 

Posted by Joolz with Blogsy