If you are not partial to strawberry jam, any fruit jam can be substituted (blackcurrant jam works well, but even marmalade will work).
Strawberry Sponge PuddingsServes: 4
Ingredients:100g (1/2 cup) butter
250g (1 cup) strawberry jam
100g (1/2 cup) caster sugar
2 eggs, beaten
1 tbsp milk
1 tsp vanilla extract
100g (1 cup, scant) self-raising flour, sifted
Method:Grease four 125ml (1/2 cup) pudding basins with plenty of butter then divide the jam between their bases.
In a bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the mil and vanilla extract.
Fold in the flour, a spoonful at a time, then spoon the batter into the pudding basins. Level the surface then sit on a baking tray. Transfer to an oven pre-heated to 180ºC (350ºC, Gas Mark 4) and bake for about 18 minutes, or until a skewer inserted into the centre of the pudding emerges cleanly.
Turn out onto a warmed plate and serve hot with vanilla custard.