Jam sponge pudding

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 16

From Hairy Bikers' Meals on Wheels


For the puddings

  • 100g/3½oz strawberry or raspberry jam
  • 350g/12oz butter, softened, plus extra for greasing
  • 100g/3½oz golden syrup
  • 125g/4½oz caster sugar
  • 6 free-range eggs, lightly beaten
  • 350g/12oz self-raising flour

To serve

  • 85g/3oz strawberry or raspberry jam


  1. Generously butter the inside of two 1.2 litre/2 pint pudding basins.

  2. Spoon the jam into the base of the pudding basin and set aside.

  3. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.

  4. 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.

  5. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.

  6. 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.

  7. 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.

  8. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard.

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