Jam sponge pudding
This traditional pudding takes me back to school! This is such a simple pudding to make and yet very delicious.
What’s best served with this pudding?
You can only really serve this with hot creamy custard, as you pour the custard over the sponge pudding you can actually see the jam melting into the custard.
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.