Jam Sponge Pudding
I really love the traditional British puddings especially if they are covered in custard! This is a lovely light sponge that is baked in the oven, not steamed. A good quality jam makes this pudding even better, I used home made jam from my home grown raspberries.
Serves 4 (generously)
3 oz butter
3 oz caster sugar
1 egg
5 oz self-raising flour
3 tablespoons raspberry jam
1 teaspoon vanilla extract
1. Pre heat the oven to 180 c. Grease 1 1/2 pint pudding basin. Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well
2. Fold in the flour then add enough milk to make a dropping consistency.
3. Put the raspberry jam into the bottom of the greased basin and spoon the sponge mix on top, spreading it out evenly
4. Bake for 30-35 minutes or until a skewer comes out clean. Turn out immediately after cooking so that the jam is still runny.
