Steamed pear, cherry and sultana sponge
An easy fruit dessert with STORK that meets the School Food Plans standard. Perfect for your school winter menu cycles.
Ingredients
For the steamed sponge dough:
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STORK 2kg 100 g
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Self raising flour 200 g
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Caster sugar 20 g
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Semi skimmed milk 100 ml
To assemble and cook:
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Pears, tinned in juice- drained weight 350 g
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Sultanas 50 g
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Tinned Cherries in Light Syrup 70 g
Preparation
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Advance preparation:
- Preheat your oven to steam.
- Drain the pears 30 min. prior to use.
- Drain the cherries and ensure they are pitted.
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For the steamed sponge dough:
- Place the STORK, caster sugar and plain flour into a machine and mix to a fine bread crumb consistency.
- Add in the milk and mix together until a smooth paste has formed.
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To assemble and cook:
- Place the dough between 2 sheets of greaseproof paper.
- Roll it into a rectangle approx. 0.5cm thick.
- Remove the top sheet of greaseproof paper.
- Along the long side of the dough place a line of pears, cherries and sultanas.
- Then roll over the dough using the greaseproof paper to lift and fold over the ingredients.
- Again along the long edge place the remaining pears, cherries and sultanas.
- Roll over the dough again using the greaseproof paper to lift and roll the ingredients into the dough.
- This will create a cylinder. Wrap the remaining greaseproof paper around the cylinder.
- Place 2 sheets of foil on the side the put the wrapped sponge on top.
- Roll this tightly and squeeze the ends of the foil to ensure it is fully covered.
- Place on to a steaming tray and cook in the oven for 1 hour.
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To serve:
- Unwrap the sponge from the foil and greaseproof carefully.
- Cut into 100g portions and serve with custard.
