- 75g/2他oz caster sugar
- 75g/2他oz unsalted butter, softened, plus extra for greasing
- 50g/1他oz almonds
- 75g/2他oz self-raising flour, plus extra for dusting
- 2 tbsp milk
- 200g/7oz frozen mixed berries, defrosted
- 1 tbsp icing sugar
- 1 tbsp Kirsch liqueur
- To make the sponge, place the sugar, butter and almonds into a food processor and blend together.
- Add the flour and enough milk to bind and blend again to create a dough.
- Prepare a pudding bowl by greasing with butter then dusting with flour. Pour in the sponge mixture and cover with cling film. Place into a microwave and cook on full power for five minutes.
- To make the berry sauce, place the berries, icing sugar and Kirsch in a medium frying pan over a medium heat. Bring to the boil and cook for five minutes.
- To serve, turn the sponge pudding out onto a plate and pour over the warm berry sauce.