This traditional Jam Sponge dessert recipe is light, fluffy and just incredibly delicious. A real family favourite in my house and with good reason. Gorgeously jammy, just begging to be drowned in custard or cream, get it on your table.
Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
Beat the butter and sugar together until pale and thickened a little. This takes a couple of minutes.
Whisk or beat in half the beaten eggs followed by half the flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
The batter should be a soft dropping consistency. Add a splash more milk if it's not.
Spoon the jam into your pudding bowl.
Carefully spoon the sponge mixture on top of the jam so that it stays on top of the jam and not mixed in.
Smooth over and place the lid or your coverings over the top.
Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
Place the lid on and cook for 3 hours on High.
To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the pudding release. Tap the top of the bowl if nothing is happening. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
Apply To Sticky, Jammy Face
All nutritional information is intended only as a guide and approximate.