Regular readers will know that I love experimenting with my Multicooker REDMOND RMC-M4502.
It’s not a slow cooker, it's a mains-powered multicooker that can, as the name suggests, cook all sorts of meals, from roast dinners, to curries, to soups, rice dishes, stewed vegetables, steamed dishes, mulled wine, oatmeal, vegetable dishes, pasta, hot pots, french fries, fried dishes, yogurt, soufflés, meat dishes, fondue and desserts with additional features for dough, bread and cheese.
And in many cases, it can prepare food just as quick, if not more quickly, than a conventional oven or hob.
This week, I used our REDMOND multicooker to create the gorgeously fruity dessert, made with sweet, syrupy summer fruit, swirled through buttery and light steamed vanilla sponge. It takes minutes to prepare the ingredients, and then you just leave this clever little multicooker to do its thing.
Here's how to make this summer fruit sponge pudding.
Ingredients
For the fruit topping:
- 50 g (1.8 oz) butter
- 50 g (1.8 oz) sugar
- 500 g (1.1 lbs) mixed fruit frozen
For the sponge:
- 3 eggs
- 150 g butter softened (plus a little for greasing)
- 200 g sugar
- 1 tsp vanilla extract
- 200 g self-raising flour
- 3 tbsp whole milk
Instructions
To prepare the fruit topping:
- Warm the butter and sugar in a large pan over a low heat until melted.
- Stir in the fruit for a minute, then take off the heat - the fruit will still be frozen in the middle.
To prepare the sponge:
- Place the eggs, butter, sugar and vanilla in a bowl and beat with an electric mixer until very pale and fluffy.
- Sieve in the four and fold through.
- Gently stir in the milk.
Bring it all together:
- Grease the bowl of the multicooker then pour in the cool fruit mix.
- Spoon in the batter then smooth over - it might not entirely cover the fruit.
- Close the lid, set the cooker to CAKE and the timer to 30 minutes.
- When the time is up, open the lid (careful, there will be steam) and tip immediately on to a plate.
- Serve with plenty of cool cream or hot custard.
What did you think?
Here's the summer fruit sponge pudding recipe again in a printable format.
Summer fruit sponge pudding
Ingredients
For the fruit topping:
- 50 g (1.76 oz) slightly salted butter
- 50 g (1.76 oz) sugar
- 500 g (1.1 lb) mixed fruit frozen
For the sponge:
- 3 eggs
- 150 g (5.29 oz) slightly salted butter softened (plus a little for greasing)
- 200 g (7.05 oz) sugar
- 1 tsp vanilla extract
- 200 g (7.05 oz) self-raising flour
- 3 tbsp whole milk
Instructions
To prepare the fruit topping:
- Warm the butter and sugar in a large pan over a low heat until melted.
- Stir in the fruit for a minute, then take off the heat - the fruit will still be frozen in the middle.
To prepare the sponge:
- Place the eggs, butter, sugar and vanilla in a bowl and beat with an electric mixer until very pale and fluffy.
- Sieve in the four and fold through.
- Gently stir in the milk.
Bring it all together:
- Grease the bowl of the multicooker then pour in the cool fruit mix.
- Spoon in the batter then smooth over - it might not entirely cover the fruit.
- Close the lid, set the cooker to CAKE and the timer to 30 minutes.
- When the time is up, open the lid (careful, there will be steam) and tip immediately on to a plate.
- Serve with plenty of cool cream or hot custard.
Nutrition
This is a commissioned post for REDMOND
More summer fruits recipes to try
For another way to use up your summer fruits, try these whipped yogurt fruit tarts.
Best Cake Mixers says
It looks so yummy and i am loving it.
Thalia @ butter and brioche says
I love fruity cakes like this! Craving a slice now.. accompanied by a few generous scoops of vanilla bean ice cream.
Kizzy says
Oh this looks delicious.. The multi-cooker sounds like a god send, need to invest in one of these.