Jam sponge pudding is one of life's simple pleasures, and you can never have too many simple pleasures!
Made of mainly store-cupboard ingredients that you'll probably have already (flour, sugar and jam) and being super easy to prepare, makes it the perfect last-minute dessert.
With a light and fluffy orange sponge, covered in a jam topping, these individual puddings are delightful. You'll be rushing to make them all over again!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
460
Ingredients
125g
butter, softened, plus extra to grease
4Tbsp.
raspberry jam
grated zest of 1⁄2 orange, plus about 8 tbsp juice
50g
caster sugar
1
large egg, lightly beaten
125g
self-raising flour, sifted
Directions
Step 1
Grease the inside of four 175ml pudding basins with butter. Put 1tbsp of jam in the bottom of each and put to one side. Preheat the oven to 200°C (180°C fan) mark 6.
Step 2
Whisk together the butter and orange zest with a small electric whisk until smooth. Whisk in the caster sugar until thoroughly combined - about 10min - then gradually whisk in the egg. Fold in flour, then sufficient orange juice to give a soft dropping consistency. Spoon on top of the jam and smooth the surfaces.
Step 3
Butter four discs of foil, measuring about 12.5cm across, and cover the puddings with them, folding under the rim to secure. Put the basins in a large roasting tin. Pour in enough boiling water to come at least halfway up their sides. Cook for 45min or until the puddings are risen, cooked to the centre and golden brown on top. Lift out of the roasting tin, unmould when ready and serve with pouring cream or custard.
GH TIPS:
Make sure you have all of your ingredients weighed out accurately before you start, and that your pudding basins are prepped. Organisation will ensure you work quickly which prevents the cake from sitting out too long and in turn losing air.
Make sure to whisk the sugar and the butter together thoroughly, until it's very pale and fluffy.
Always sift your flour, this adds air.
When folding in your flour, be very gentle and don't over fold, only until just combined.
Using a large metal spoon or spatula to fold in the flour will help maintain air bubbles, rather than a wooden spoon which will beat them out.
If you're looking to add custard (and why not?) we recommend our foolproof custard recipe which can be made a day in advance.
If you don't have strawberry jam in the cupboard, or you simply don't like it, then swap it out for an alternative jam. We love raspberry, apricot or for an extra zesty touch, lime and lemon marmalade.
Per Serving:
Calories: 460
Total carbs: 23 g
Total fat: 28 g
Saturated fat: 17 g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
