Cook Well for Less

Jam Sponge Pudding

A simple oven-baked sponge with a warm jam layer.

Prep
15 mins
Cook
30 mins
Total
45 mins
Difficulty
easy
Serves
2
Illustration: Warm golden sponge pudding with a red jam layer
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 100 g softened butter, plus a little from this amount for greasingsoftened
  • 2 large eggs
  • 1 tbsp milk
  • 3 tbsp jam
Equipment
  • small ovenproof pudding dish
  • mixing bowl
  • wooden spoon or electric hand mixer
  • skewer or thin knife

Cook

Method

  1. Prepare the dish

    Heat the oven to 180°C / 160°C fan / Gas 4. Use a little of the measured butter to grease a small ovenproof pudding dish, then spread the jam over the base.

  2. Mix the sponge

    Beat the remaining softened butter and sugar until well combined and a little lighter. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg if the mixture looks split.

  3. Finish the batter

    Fold in the remaining flour just until no dry patches remain. Fold in the milk; the batter should drop slowly from the spoon. Spoon it over the jam and level the top gently without mixing the layers.

  4. Bake

    Bake for 25–30 minutes without opening the oven during the first 20 minutes. The sponge is ready when it is golden, risen, springy when pressed lightly in the centre and a skewer or thin knife comes out without wet batter. Bake for another 5 minutes if needed.

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  5. Rest and serve

    Leave the pudding for 5 minutes, then spoon into two bowls with the warm jam from the bottom.

Use what you've got

Easy swaps

  • JamUse any smooth or soft-set fruit jam you enjoy.

For later

Storing and using leftovers

Storage

Cool leftover sponge completely and keep it covered in an airtight container in a cool, dry place for up to 2 days. Refrigerate it instead if the room is warm. Reheat an individual portion only once until steaming hot throughout.

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