There’s been a bit of an Autumn chill in the air lately. That’s all the excuse I need for a hot pudding. These are incredibly quick and easy – as comforting as a steamed jam pudding, but with none of the faff.
You will need:
jam, self-raising flour, margarine (or soft butter), one egg and a little milk – I will explain about quantities later
4 miniature non-stick pudding tins or oven-proof ramekins
1. Grease your little tins really well with margarine and pre-heat the oven to 180℃
2. The reason I didn’t specify quantities for the cake ingredients is that the easiest way to make a sponge is to use this simple formula: Weigh your egg in its shell. Now measure out equal quantities of everything else – except the milk. For me, this worked out at 64g each of flour, butter and sugar. One egg makes the perfect quantity to fill four little dishes – if you want to make more, use more eggs and match the weights accordingly. This method never fails!
3. Cream together your margarine and sugar. Add the egg and flour and mix well. If your mixture is a little stiff, add a dash of milk to loosen it.
4. In the bottom of each tin put a tablespoon of jam.
5. Dollop the cake mixture in over the top, dividing equally. Be gentle, you don’t want to mix up the jam and the cake.
6. Bake in the oven for about 20 minutes – or until the sponge is golden and springy to the touch. The jam may bubble over so it’s a good idea to bake these on a tray.
7. Allow to cool for a few moments, then carefully run a knife round the inside of the tin to loosen the pudding. Tip out on a plate and hope for the best! Mine slid out pretty well, but don’t worry too much about perfection. The jam will be boiling hot, so please be careful and keep little people out of the way.