Jam & Sponge Pudding

How to make Jam & Sponge pudding, easy step by step simple instructions from start to finish.

Ingredients

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.

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..