Jam sponge pudding
A classic nursery favourite that is the perfect pudding on a cold winter night - cooked in minutes in the microwave.
Ingredients
For the puddings
- 100²µ/3½´Ç³ú strawberry or raspberry jam
- 350g/12oz butter, softened, plus extra for greasing
- 100²µ/3½´Ç³ú golden syrup
- 125²µ/4½´Ç³ú caster sugar
- 6 free-range eggs, lightly beaten
- 350g/12oz self-raising flour
To serve
- 85g/3oz strawberry or raspberry jam
Method
Generously butter the inside of two 1.2 litre/2 pint pudding basins.
Spoon the jam into the base of the pudding basin and set aside.
Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.
Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.
Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.
Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean.
Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.
To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard.