Jam & Sponge Pudding
How to make Jam & Sponge pudding, easy step by step simple instructions from start to finish.
Ingredients
Method
- 170g / 6oz Jam of your choice
- 170g / 6oz Self raising flour, If using plain or all purpose flour add an extra 10g / 2tsp Baking powder
- 85g / 3oz Granulated sugar
- 150g / 5½oz Vegetable or Sunflower oil
- 3 Large eggs
- 5g / 1tsp Baking powder
- 2g / ¼tsp Salt
- 6g / 1tsp Vanilla extract
- Grease and flour a pudding bowl, see video for bowl size’
- Place the jam into the bottom of the bowl and freeze for at least 15 minutes.
- Before mixing the batter preheat your oven to 170°C / 338°F or gas mark 4
- Mix together the oil, eggs, vanilla extract and sugar.
- Sift in the flour, salt, and baking powder, push any lumps through with your fingers.
- Mix the batter until smooth, you can use a stand or hand mixer to do this step.
- Carefully pour the batter into the bowl without getting any on the sides of the bowl.
- Give the bowl a couple of gentle taps on the bench to remove any large air bubbles.
- Place the bowl into the preheated oven; set your timer for 50 minutes.
- When the time is up check with a cocktail stick if it comes out clean it’s done if not give it another 5 minutes.
- Check the video to see the best way of removing the sponge from the bowl.
- Scrape out any jam that is stuck in the bowl.
- Serve hot straight away with hot custard.
- Enjoy.
Serving suggestions
- The jam and sponge pudding should be served hot with hot custard or vanilla ice cream.
- See my homemade egg and vanilla custard recipe: by clicking the red button below..
Equipment used in my kitchen
