2 1/2 Minute Jam Sponge Pudding

 

Think it's impossible to get a delicious dessert on the table in just a few minutes?  Think again!  This 2 1/2 Minute Jam Sponge Pudding recipe does just that! It totally delivers on its promise!!!

  A delicious jam sponge pudding that is cooked to delicious perfection in the microwave in only 2 1/2 minutes. 

With its sweet raspberry jam topping and a lush light and moist vanilla sponge, this pudding is the perfect dessert to make when the family is nipping at your heels in want of a delicious dessert and they want it NOW!

 

The trusty microwave oven makes this entirely possible.  A bit of jam is popped into the bottom of a buttered bowl and then a simple vanilla sponge cake batter is whipped together and spread over top.

Covered and cooked/steamed in the microwave and the end result is a dessert that will have even grandpa licking his chops!

You can open a tin of custard and warm it up to spoon over top, or you can drizzle some cream over top or you can do as I have done and take the lazy way out and just top it with some ice cream!

 

I cannot lay claim to the original recipe. I borrowed it from @food_obsessed_girl on Instagram. Cat posted it a couple of years ago and I stumbled onto it yesterday.  It looked like the perfect dessert for those days when you want something sweet but don't want to have to put a whole lot of effort into making anything.

All natural ingredients without having to turn on the oven or break out in a sweat of any kind.  Sweet and delicious dessert/pudding perfection.

The original recipe made twice the amount. I took the liberty of cutting the recipe in half to make only three to four delicious servings. It also took only half the length of time to cook.

Quick and easy to make, simple everyday ingredients, and delicious as well. I call that a win!

WHAT YOU NEED TO MAKE A 2 1/2 MINUTE JAM SPONGE PUDDING

Just some pretty simple everyday ingredients, and a microwave of course.

• 1/4 cup (60g) butter, softened
• 1/3 cup (60g) granulated sugar (or caster sugar)
• 1 large egg
• 1/4 tsp vanilla
• 1/2 cup + 2 tsp (60g) Self raising flour (see notes)
• 3 TBS whole milk
• 1/3 cup (75g) raspberry jam

To serve:

• warm custard, pouring cream, or vanilla ice cream

  

I used regular salted butter for my pudding. That is the only kind of butter I keep in the house.  All of my ingredients were at room temperature. I think this helps to ensure success.

I used Kirkland organic granulated sugar. You can use any brand of granulated sugar that you wish to use. In the U.K. I would only use Caster sugar as the granulated sugar there is much coarser than ours here in North America.

I used some vanilla paste rather than vanilla. I had it and thought why not!

 You can easily make your own self raising flour. Simply whisk together 1/2 cup (60g) of all purpose plain flour, 3/4 tsp of baking powder and a pinch of salt.

I used Smuckers Seedless raspberry jam as that was all I had in the house, and I firmly believe in using what I have.

HOW TO MAKE A 2 1/2 MINUTE JAM SPONGE PUDDING

You will be amazed at how very simple and quick this dessert is to make! Follow the photos above from left to right and top row to bottom row for a pictorial tutorial.

Butter a 1 1/2 cup heat proof bowl, (375ml or next size up). Spoon the jam into the bottom of the bowl and level it out using the back of a spoon.

Cream the butter and sugar for the pudding together in another bowl until light and fluffy. Beat in the vanilla, then beat in the egg, combining all together thoroughly.

Fold in the flour until no dry streaks remain.

Stir in the milk until smooth.

 

Spoon the batter mixture into the bowl, covering the jam completely. Level it off.

Cover tightly with a piece of plastic clingfilm/wrap.

Microwave on high for 2 1/2 minutes. Let rest for a few minutes, then turn out onto a plate. You will know it is done because the sides will pull away from the bowl a bit on the sides and a toothpick inserted in the center will come out clean.

Serve warm with custard, pouring cream, or ice cream.

The time may vary according to the strength or wattage of your microwave. It was done perfectly in 2 1/2 minutes in my microwave. Check it at 2 minutes to make sure.  You know the drill. Insert a toothpick in the center and check that there are no moist bits on the pick.  Also, the top should spring back if lightly touched.

 

I was surprised at how quick and simple this dessert really was to make. I guessed at the cook time as I was only making (and am sharing) a half recipe of the original recipe.  I guessed right as it came out perfect!

It was not rubbery or dried out at all. It was perfectly moist and delicious.  I think this is the perfect dessert to make when your family is clamoring for something sweet but you don't want to spend a lot of time in the kitchen or actually turning on the oven!

I enjoyed with some cookie scoop sized balls of ice cream.  Custard or cream would also be lovely spooned over top in it's place.

Are you a fan of the British Pudding (dessert) as much as I am? If so, you might also enjoy the following delicious options. I cannot promise you that they are as quick to make as this microwave jam sponge pudding, but I can promise you that you won't be disappointed!

STICKY TOFFEE PUDDING - One of the most renowned of British desserts!  What you have here is a moist and delicious date cake, served warm and topped with a deliciously decadent and rich toffee sauce along with lashings of pouring cream, or sometimes custard.  Impossible to resist!

DOLBURY PUDDING - What you have here is a beautifully moist and stodgy sponge cake, studded throughout with lots of lovely bits of apple and the fruit from the mincemeat which is used in the filling. Sweet, slightly spicey and delicious served warm with lashings of custard or cream spooned over top!

Yield: 4 servings

Author: Marie Rayner

2 1/2 Minute Jam Sponge

This delicious pudding goes together very quickly and literally cooks in 2 1/2 minutes in the microwave, depending on the wattage of your microwave. You end up with a jam topped, moist and delicious sponge, pudding ready to serve warm with lashings of custard, cream or even a scoop of ice cream.

Ingredients

• 1/4 cup (60g) butter, softened
• 1/3 cup (60g) granulated sugar (or caster sugar)
• 1 large egg
• 1/4 tsp vanilla
• 1/2 cup + 2 tsp (60g) Self raising flour (see notes)
• 3 TBS whole milk
• 1/3 cup (75g) raspberry jam

To serve:

• warm custard, pouring cream, or vanilla ice cream

Instructions

1. Butter a 1 1/2 cup heat proof bowl, (375ml or next size up). Spoon the jam into the bottom of the bowl and level it out using the back of a spoon.
2. Cream the butter and sugar for the pudding together in another bowl until light and fluffy. Beat in the vanilla, then beat in the egg, combining all together thoroughly.
3. Fold in the flour until no dry streaks remain.
4. Stir in the milk until smooth.
5. Spoon the batter mixture into the bowl, covering the jam completely. Level it off.
6. Cover tightly with a piece of plastic clingfilm/wrap.
7. Microwave on high for 2 1/2 minutes. Let rest for a few minutes, then turn out onto a plate. You will know it is done because the sides will pull away from the bowl a bit on the sides and a toothpick inserted in the center will come out clean.
8. Serve warm with custard, pouring cream, or ice cream.

Notes

You can make your own self raising flour. Whisk the flour together in a bowl with 3/4 tsp of baking powder and a pinch of salt.

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