Jam sponge pudding
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..
What’s best served with this pudding?
This is best served with hot, creamy custard. As you pour it over the sponge, the jam melts into the custard and it’s just heavenly.
Jam sponge pudding
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.