Recipe | Microwave sponge jam pudding

Microwave sponge jam pudding: a childhood favourite of mine still just as good today!

I’ve been meaning to make one of these for AGES. I have fond memories of Mum making these microwave puddings for us, burning my mouth on the jam because I could never wait for the pudding to cool down before trying it! I wouldn’t be surprised if this sponge pudding brought back (hopefully pleasant) memories of school dinners for some.

This microwave sponge pudding is quick and easy to make. You can use jam or golden syrup as your topping. I got this recipe at allrecipes.

Ingredients (2-4 servings depending on how big a piece you want! Multiply ingredients up if you want a larger pud)

50 g / 2 oz self-raising flour
50 g / 2 oz butter at room temperature or baking margarine
50 g / 2 oz caster sugar
1 egg (medium or large is fine)
2 tbsp of milk (any type of milk is fine)
2 tbsp jam of your choice or golden syrup

Method:

Put your jam or golden syrup into the bottom of a microwave-proof bowl. I used my Mum’s homemade blackcurrant jelly, which is delicious even though this picture doesn’t make it look precisely appetising:

If you’re using a stand mixer, you can put all the ingredients in the bowl and mix slowly until combined. If mixing by hand, cream the butter/marg and sugar together first. Add the egg and milk gradually to the butter and sugar mixture, stirring to combine the ingredients between additions. Finally, fold in the flour gently until combined.

Pour the sponge pudding mixture on top of your jam/syrup base.

Cover the bowl with clingfilm and microwave for 3.5 minutes. You may need to experiment to get the ideal cooking time for your microwave, but this worked perfectly in mine. The jam will have liquefied and soaked into the sponge.

Be careful when you remove the clingfilm not to get scalded by the escaping steam. Turn out your pudding, slice and serve while hot. Extra delicious with custard or ice cream!

You do need to make this pudding for when you are going to serve it. If you leave it to go cold it tends to go rubbery. Eat it quick!

And if you’re looking for other sponge cake recipes:

Sponge cake with white icing and multi-coloured sprinkles (hundreds and thousands) inspired by the cake they used to make in the canteen at my high school.