Name: Love pudding
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 45.00 ml butter; 45.00 ml sugar; 45.00 ml marmalade; 75.00 ml flour cake; 5.00 ml Bicarbonate of soda; salt pinch; 3.00 eggs extra large, whisked; 250.00 ml currants; 250.00 ml wine white; 250.00 ml sugar; 5.00 ml cornflour; 5.00 ml butter

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Ingredients (12)

45.00 ml	butter
45.00 ml	sugar
45.00 ml	marmalade
75.00 ml	flour — cake
5.00 ml	Bicarbonate of soda
	salt — pinch
3.00	eggs — extra large, whisked
250.00 ml	currants

WINE SAUCE

250.00 ml	wine — white
250.00 ml	sugar
5.00 ml	cornflour
5.00 ml	butter

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Method:

Preheat the oven to 160 ºC and spray five ramekins or an ovenproof dish with non-stick spray.
Cream the butter and sugar and stir in the marmalade. Sift the cake flour, bicarbonate of soda and salt over the mixture and stir. Whisk in the eggs and stir in the currants.
Divide the mixture between the ramekins or pour into the oven dish. Place in an oven pan filled halfway with boiling water. Bake for 30 minutes, reduce the temperature to 140 ºC and bake for another 15 minutes or until done.
Meanwhile prepare the wine sauce. Heat the white wine and sugar until the sugar has dissolved. Simmer gently for 5 minutes.
Dissolve the cornflour in 15 ml (1 T) cold water and add to the sauce along with the butter. Simmer until the sauce thickens slightly and pour the hot sauce over the cooked pudding as soon as it comes out the oven. (Carefully pour the sauce over the back of a spoon as the delicate texture of the pudding may cause it to sag and form a hole.
Serve the hot individual puddings with a scoop of ice cream or custard.
Serves 5.