Passport
Baker
Team Shlimder
Location
Madison, WI
Baking Challenge
Sponge Puddings
Give your dessert a clever name – and tell us about your recipe.
Sticky Fingers Sponge Pudding
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
Too hot to attempt strudel today. We're sure it would have been a butter nightmare. We opted for sponge pudding and are really happy we did. We had no idea that this would be so easy to make and we'll definitely make this a regular bake! We didn't want to purchase more baking vessels that we don't have room to store, so buttered/floured large muffin tins. Perfect serving size. Just 25 minutes in a 350 degree oven. The brandy caramel was the most difficult part of the dish; it kept crystalizing! We didn't give up and our perseverance paid off with a soft, smooth topping. Unsweetened whipped cream on the side. We happily brought this to share at a friend's backyard party tonight. So good!
How did you add a Wisconsin twist to your flavors or decoration?
We would have put more WI twist into this bake if we knew the recipe. We used WI cream, butter and eggs. Next time we'll be willing to stretch a bit and color outside the lines.
How did you do?
Absolutely lovely.
Follow Us