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For the steamed sponge dough:

  • Self raising flour 200 g
  • Caster sugar 20 g
  • Semi skimmed milk 100 ml

To assemble and cook:

  • Pears, tinned in juice- drained weight 350 g
  • Sultanas 50 g
  • Tinned Cherries in Light Syrup 70 g
  1. Advance preparation:

    • Preheat your oven to steam.
    • Drain the pears 30 min. prior to use.
    • Drain the cherries and ensure they are pitted.
  2. 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.
  3. 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.
  4. To serve:

    • Unwrap the sponge from the foil and greaseproof carefully.
    • Cut into 100g portions and serve with custard.

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