Simple jam sponge pudding

Name: Simple jam sponge pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 125 g (4oz) butter, softened, plus extra to grease; 4 level tbsp raspberry jam; Grated zest of 1⁄2 orange, plus about 8 tbsp juice; 50 g (2oz) caster sugar; 1 large egg, lightly beaten; 125 g (4oz) self-raising flour, sifted

Try this easy sponge pudding recipe that's the ideal dessert for when it's cold outside.

By The Good Housekeeping Cookery TeamUpdated: 03 August 2021

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Jam sponge pudding is one of life's simple pleasures, and you can never have too many simple pleasures!

Made of mainly store-cupboard ingredients that you'll probably have already (flour, sugar and jam) and being super easy to prepare, makes it the perfect last-minute dessert. With a light and fluffy orange sponge, covered in a jam topping, these individual puddings are delightful. You'll be rushing to make them all over again!

If you don't have strawberry jam in the cupboard, or you simply don't like it, then swap it out for an alternative jam. We love raspberry, apricot or for an extra zesty touch, lime and lemon marmalade.

Top tips for a light and fluffy sponge:

• Make sure you have all of your ingredients weighed out accurately before you start, and that your pudding basins are prepped. Organisation will ensure you work quickly which prevents the cake from sitting out too long and in turn losing air.

• Make sure to whisk the sugar and the butter together thoroughly, until it's very pale and fluffy.

• Always sift your flour, this adds air.

• When folding in your flour, be very gentle and don't over fold, only until just combined.

• Using a large metal spoon or spatula to fold in the flour will help maintain air bubbles, rather than a wooden spoon which will beat them out.

If you're looking to add custard (and why not?) we recommend our foolproof custard recipe which can be made a day in advance.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

460

Ingredients

125 g
(4oz) butter, softened, plus extra to grease
4 level tbsp raspberry jam
Grated zest of 1⁄2 orange, plus about 8 tbsp juice
50 g
(2oz) caster sugar
1
large egg, lightly beaten
125 g
(4oz) self-raising flour, sifted

Directions

1. Step 1
  Grease the inside of four 175ml (6fl oz) pudding basins with butter. Put 1tbsp of jam in the bottom of each and put to one side. Preheat the oven to 200°C (180°C fan) mark 6.
2. Step 2
  Whisk together the butter and orange zest with a small electric whisk until smooth. Whisk in the caster sugar until thoroughly combined - about 10min - then gradually whisk in the egg. Fold in flour, then sufficient orange juice to give a soft dropping consistency. Spoon on top of the jam and smooth the surfaces.
3. Step 3
  Butter four discs of foil, measuring about 12.5cm (5in) across, and cover the puddings with them, folding under the rim to secure. Put the basins in a large roasting tin. Pour in enough boiling water to come at least halfway up their sides. Cook for 45min or until the puddings are risen, cooked to the centre and golden brown on top. Lift out of the roasting tin, unmould when ready and serve with pouring cream or custard.