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Festive Sponges

The sweet treat at the end of SORETD's Good Food Show live demo is our beautiful individual and light sponges flavoured with festive spices and topped off with a generous dollop of Baileys cream... and with the food mixer as your sous chef... it's idiot proof!

Ingredients & RecipePrint

Other demo dishes

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  • butter (100g)
  • caster sugar (100g)
  • 2 eggs
  • self-raising flour (100g)
  • 1 tsp of mixed spice
  • mug of double cream (200ml)
  • 2 shots of Baileys (50ml)
  • sprig of fresh mint to serve


preheat an oven to 180°C.
beat the butter and sugar together until pale, light and fluffy in a food mixer.
crack in the eggs, one at a time, with a tablespoon of flour at each addition and mix well to combine.
fold in the flour and spice and stir gently until fully mixed.
grease the inside of 4 dariole moulds (or ramekins).
divide the cake mix between them and place them onto a baking tray.
bake in the oven for 15 minutes until risen and golden.
allow to cool for 5 minutes before turning out onto a serving plate.
whip up the double cream to soft peak and stir in the Baileys.
serve a dollop of Baileys cream and a sprig of mint on top of each pudding and tuck in.

makes 4

Festive Sponges

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