Strawberry Sponge PuddingsServes: 4
Ingredients:100g (1/2 cup) butter, diced and softened
250g (1 cup) strawberry jam (jelly)
100g (1/2 cup) caster sugar
2 egg, beaten
1 tbsp milk
1 tsp vanilla extract
100g (1 cup, less 1 tbsp) self-raising flour, sifted
pouring consistency custard, to serve
Method:Grease four 125ml (1/2 cup) pudding basins with butter, then divide the jam between them.
Cream together the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the milk and vanilla extract.
Add the flour, a tablespoon at a time, folding into the egg mixture. Once all the flour has been incorporated, spoon the batter into the prepared pudding basins and level the surfaces with the back of a spoon.
Sit the pudding basins on a baking tray and transfer to the centre of an oven pre-heated to 180ºC (350ºF), and bake for about 18 minutes, or until a skewer inserted into the centre of each pudding emerges cleanly.
Turn the puddings out onto warmed plate and serve accompanied by custard.
For a chocolate version, substitute 6 tbsp cocoa powder and 1/4 tsp baking powder for 6 tbsp of the flour and use cherry or plum jam instead of the strawberry jam.
If you liked this recipe for a baked sponge dessert, you can find recipes for hundreds more desserts at the Celtnet Dessert recipe and dishes pages.