Sweet home comforts

jaM SPONGE PUD

Sunday dinner should always end with something delusious don’t you think?

Here’s a quick and very easy pudding that’s oh so yum! It’s light and fluffy so you don’t feel you’ve overindulged (even if you have).

It is much easier to bake this pudding than steam it. You can use jam, golden syrup or bitter marmalade whichever you prefer.

Here’s how it goes:

100 g unsalted butter, softened

100g sugar

2 medium free range eggs

125 g self-raising flour.

2 tbs milk

3 tbs jam (or golden syrup/ marmalade)

Heat your over to 180C/ 350F/ Gas mark 4

Grease an oven-proof pudding dish or a deep baking tin with plenty of butter.

Put the butter and sugar into a bowl and beat with an electric mixer till light and fluffy. Add the eggs one at a time. Beat well after each addition.

Add the flour and stir with a large metal spoon, add the milk.

Warm the jam gently and pour into the prepared tin/ bowl. Spoon the cake mixture on top, carefully and spread evenly.

Bake in the oven for 35 – 40 minutes, or until a skewer pressed down into the centre of the pudding comes out clean. Take out of the oven and leave it to rest for 5 minutes or so, then run a knife round the edge to loosen it and turn it onto a plate. Serve with custard, cream or ice cream or all three if you like.

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jaM SPONGE PUD

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