Instructions: Preheat the oven to 190 C, 375 F, Gas Mark 5.

Grease and line the 5 dariole tins with a disc of baking parchment.

Spoon 2 tablespoons of the compote into the 5 dariole tins.

Cream the butter and the sugar for 5 minutes until light and pale in colour.

Add the eggs gradually, beating well between each addition.

Fold in the flour and spice. Spoon the mixture into the dariole tins and place them on a tray in the preheated oven for 40-45 minutes.

Whip the cream and lightly fold in the remaining fruit compote, taking care not to over mix the cream and the fruit so that a marbled effect is achieved.

When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates and served with the marbled cream.

NOTES : Autumn fruits and a spicy sponge combine to give a warming pudding.

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