Jam sponge pudding

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This traditional pudding takes me right back to school — it’s such a simple dessert to make, yet so delicious. Jam sponge pudding is one of those proper comfort‑food classics that never goes out of style. Soft, light sponge topped with a layer of sweet, glossy jam creates a pudding that feels instantly nostalgic — simple, homely and completely delicious. It’s wonderfully easy to make, yet always delivers that warm, cosy feeling that only a traditional British pud can.

Perfect for Sunday lunches, chilly evenings or whenever you fancy something sweet, soothing and straight from the heart of home cooking..

Serving Suggestions for Jam Sponge Pudding

  • Hot, Creamy Custard — the absolute classic; pour it over and watch the jam melt into the custard.
  • Vanilla Ice Cream — a cold‑hot contrast that works beautifully with warm sponge.
  • Pouring Cream — simple, silky, and perfect if you want something lighter than custard.
  • Fresh Raspberries or Strawberries — a bright, sharp contrast to the sweet jam.
  • Clotted Cream — indulgent and rich, especially with raspberry or strawberry jam.
  • Whipped Cream — lightly sweetened, with a sprinkle of vanilla.
  • Crème Fraîche — tangy and creamy, great if you want a more grown‑up finish.
  • Hot Drinks — English Breakfast tea, Earl Grey, or a milky coffee for a proper pudding moment
Jam sponge pudding

Jam sponge pudding

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Cook Time 25 minutes
Course Dessert
Cuisine British
Servings 8 people

Ingredients
  

  • 170 g margarine
  • 170 g caster sugar
  • 170 g self raising flour
  • 2 eggs, lightly beaten
  • ¼ tsp baking powder
  • ½ tsp vanilla extract
  • seedless jam
  • desiccated coconut

Instructions
 

  • Preheat the oven to 180ºc / 350ºf / Gas 4.  Grease a 10 x 7 rectangle tin.
  • In a bowl, mix together the margarine and caster sugar until light and fluffy.
  • In a separate bowl, beat the eggs and add the vanilla extract.  In another bowl add the flour and baking powder.
  • Sift a third of the flour in the butter mixture and combine, add the egg and stir together.  Alternate until all combined.  Pour into the tin and level.
  • Bake in the oven for 25mins, or until golden (see tip).  Leave to cool.
  • Turn out onto a wire rack.  Spread a layer of jam across the top and sprinkle with desiccated coconut and serve with custard.

Top top

  • If you press in the middle of the cake and it bounces back up it's baked.  If it leaves a finger print, put back in the oven until cooked.