Jill's Recipe: Mini Plum Sponge Puddings in the Air fryer
Carrying on with my plum theme for this week recipe I used them up with these absolutely delicious mini sponges baked in ramekins in the air fryer. The compact space mimics a powerful convection oven, which cooks individual sponge puddings beautifully, keeping them moist inside with a golden crust on top.
Ingredients
The Plum Base:
· 8 plums pitted and chopped into small bite-sized pieces
· 1 tbsp brown sugar
· 1/4 tsp ground cinnamon (optional)
The Sponge Topping:
· 55g unsalted butter, softened at room temperature
· 50g granulated sugar
· 1 large egg (room temperature)
· 1/2 tsp vanilla extract
· 60g self-raising flour
· 1-2 tbsp milk (if needed to loosen the batter)
Prep the Ramekins
1. Lightly grease four 1/2-cup ramekins with a little extra butter.
2. Toss the chopped plums with the brown sugar and cinnamon in a small bowl.
3. Divide the plum mixture evenly among the bottoms of the four ramekins.
Make the Sponge Batter
1. In a medium bowl, cream together the softened butter and granulated sugar until pale and fluffy.
2. Whisk in the egg and vanilla extract until smooth.
3. Gently fold in the self-raising flour with a spatula until just combined. If the batter feels too thick to spread, fold in 1 to 2 tablespoons of milk. It should be a thick but droppable consistency.
Assemble
1. Spoon the sponge batter evenly over the plums in each ramekin.
2. Use the back of a spoon to gently smooth the top, ensuring the plums are mostly covered. Leave a little space at the top of the ramekin for the sponge to rise.
Air Fry
1. Place the ramekins into the air fryer basket.
2. Cook at 160°C (320°F) for 12 to 15 minutes.
3. Check them at the 12-minute mark. They are done when the sponge is golden brown, feels springy to the touch, and a toothpick inserted into the cake part comes out clean. Mine took 12 minutes
Serve hot or cold with ice cream or custard. I wolfed down this picture whilst it was hot and the custard was just seeping into the sponge…..yummy!