Jam Sponge Pudding with a Raspberry Sauce

Jam Sponge Pudding with Jam Sauce

6 servngs
  • Preparation time: 50 minutes
  • Cooking time: 1 hour 30 minutes for the large pudding or 55 minutes for the individual puddings
  • Ingredients
  • For the pudding
  • 2 tbsp raspberry jam
  • 140 g (5 oz) self-raising/self-rising flour (1 cup + 2 tbsp)
  • 1 tsp baking powder
  • pinch of salt
  • 115 g (4 oz) butter (½ cup, or 1 stick), at room temperature, plus extra for greasing
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.), beaten
  • 1 lemon
  • For the jam sauce
  • 1 tbsp cornflour/cornstarch
  • 225 g (8 oz) raspberry jam (½ cup)
  • ½ lemon, juice only

Equipment

  • You will also need a 1.2 litre (2 pint) (5 cup) pudding basin or 6 x 200 ml (7 fl oz) (1 cup) aluminium pudding moulds.
  • Method
  • For the pudding
  • Preheat the oven to 190°C (375°F) (gas 5).
  • First grease the inside of the pudding basin or moulds with a little melted butter.
  • Spread the jam over the base of the pudding basin or use 1 teaspoon of jam for each individual mould.
  • Sift the flour, baking powder, and salt into a small bowl.
  • Zest the lemon and then squeeze out the juice.
  • In a mixing bowl, beat the butter, sugar, and lemon zest until the mixture is creamy and light in colour.
  • Gradually add the eggs, beating well between each addition, and adding a little flour if the mixture begins to curdle.
  • Fold in the remaining flour and lemon juice.
  • Spoon into the basin or divide amongst the moulds. The mixture should fill the basin or moulds two-thirds full. Level the surface(s).
  • Cover the basin or moulds with foil greased with a little melted butter. The foil should be large enough to come halfway down the sides of the basin or moulds.
  • Stand the pudding(s) in a roasting tin/pan.
  • Then pour boiling water to come about 2.5 cm (1 inch) up their sides.
  • Now cover the tin/pan and pudding(s) with a ‘tent’ of foil, turning it under the rim of the tin/pan.
  • Carefully place in the oven and allow 1 hour 30 minutes for the large pudding and 55 minutes for the individual puddings.
  • For the jam sauce
  • Prepare the sauce 15 minutes before the puddings will be ready.
  • Measure 90 ml (3 fl oz) (⅓ cup) water into a small pan.
  • Stir in the cornflour/cornstarch until blended.
  • Now add the jam and lemon juice.
  • Stir over a medium heat until the jam has melted and the sauce has blended.
  • Bring the sauce up to the boil and then reduce the heat and stir until the sauce begins to thicken.
  • The sauce can be strained at this point if you want the sauce to be smooth without any raspberry seeds.
  • Keep warm.
  • To serve
  • Remove all the foil and invert the pudding(s) onto a warm plate(s).
  • Then drizzle a little sauce over the top(s).
  • Any remaining sauce can be poured into a jug and served separately.
  • Note
  • The jam sauce can be made earlier and then reheated just before serving.
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