Ingredients
- 4 tbsp strawberry or raspberry jam
- 125g/4oz soft margarine
- 125g/4oz caster sugar
- 125g/4oz self-raising flour, sieved
- 1 tsp baking powder
- 2 eggs
- 2 tbsp milk
Method
- Put jam into base of pudding basin (1 litre/1¾ pint, lightly oiled). In a large bowl, whisk remaining ingredients together with an electric whisk for 2 mins until mixture is light and fluffy. Spoon into basin and cover with microwave plastic film.
- Microwave on high power for 4½ mins. Remove and leave to stand for 2 mins. Turn onto serving plate and serve with custard.
Notes
Variations: Use golden syrup instead of jam. Use lemon curd instead of jam and add lemon zest to sponge mixture.