Sweet, molten raspberry jam and a light-as-air vanilla sponge elevate this Mary Berry jam sponge pudding to a comforting favorite you’ll always want at the heart of your Sunday lunch. It’s delicious with warm vanilla custard, a dollop of clotted cream, a splash of double cream, a hot cup of tea; in fact most things.
Mary Berry Jam Sponge Pudding Recipe Ingredients
- 4 tablespoons raspberry or strawberry jam
- 100g (4 oz) unsalted butter, softened
- 100g (4 oz) caster sugar
- 2 large eggs, beaten
- 100g (4 oz) self-raising flour
- 1 rounded teaspoon baking powder
- 1 tablespoon milk
- 1 teaspoon vanilla extract
How To Make Mary Berry Jam Sponge Pudding Recipe
- Prepare the pudding basin: Start by generously greasing a 900ml (1.5 pint) heatproof pudding basin with butter. Spoon the 4 tablespoons of jam into the bottom of the basin, spreading it slightly so it covers the base evenly. This jam will become the glorious, sticky topping once the pudding is inverted.
- The all-in-one mix: In a large mixing bowl, combine the softened butter, caster sugar, beaten eggs, self-raising flour, baking powder, vanilla extract, and milk. Using an electric hand whisk or a wooden spoon, beat the ingredients together for about 1 to 2 minutes. You are looking for a pale, smooth, and creamy consistency. Stop as soon as everything is combined to ensure the sponge remains light and airy.
- Fill the basin: Carefully spoon the sponge mixture over the jam in the basin. Level the surface gently with the back of a spoon. Make sure there is at least 2cm (3/4 inch) of space at the top of the basin to allow the sponge to rise during cooking.
- Cover for steaming: If you are steaming the pudding, cover the basin with a piece of greased greaseproof paper followed by a piece of pleated aluminum foil. Tie it securely around the rim with kitchen string to create a waterproof seal. Place the basin in a large steamer or a pot filled with enough boiling water to reach halfway up the sides of the basin.
- Cook to perfection: Cover the steamer and simmer gently for about 1 hour and 15 minutes. Check the water level occasionally and top up with boiling water if needed. If using a microwave, cover the basin with a vented lid or cling film and cook on high for 4 to 5 minutes until the sponge has risen and feels firm to a light touch.
- Invert and serve: Allow the pudding to stand for 2 to 3 minutes after cooking. Run a palette knife around the edge of the basin to loosen the sponge. Place a warmed serving plate over the basin and quickly invert it. Lift the basin away to reveal the golden sponge with the molten jam cascading down the sides. Serve immediately while piping hot.
Recipe Tips
- The Soft Butter Secret: Ensure your butter is truly room temperature before mixing. If it is too cold, it won’t emulsify with the eggs, which can lead to a dense, greasy sponge rather than the signature Mary Berry fluffiness.
- Jam Variations: While raspberry is traditional, you can use apricot jam or even marmalade for a zesty twist. If you find your jam is very thick, stir in a teaspoon of warm water before putting it in the basin to help it “run” better once inverted.
- Don’t Over-beat: When using the all-in-one method, it is tempting to keep whisking. Stop the moment the batter is smooth; over-working the flour develops the gluten, which will make your pudding tough and “rubbery.”
- Testing for Doneness: For the microwave method, if the center still looks slightly wet through the basin, give it an extra 30 seconds. For the steamed version, a skewer should come out clean when poked through the foil into the center of the sponge.
What To Serve With Mary Berry Jam Sponge Pudding Recipe?
This Mary Berry Jam Sponge Pudding Recipe is a rich, sweet treat that needs a creamy pairing! A jug of Warm Vanilla Custard is the quintessential choice for a traditional British experience. For a lighter touch, a dollop of Whipped Double Cream or Clotted Cream adds a lovely richness that pairs perfectly with the hot jam! A side of Fresh Raspberries or a hot Cup of English Breakfast Tea pairs wonderfully with the sweet vanilla notes.
How To Store Mary Berry Jam Sponge Pudding Recipe
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: This pudding is best served fresh, but you can reheat individual portions in the microwave for 30 to 45 seconds until the jam is molten again.
- Freezing: You can freeze the cooked pudding for up to 1 month. Thaw completely in the refrigerator before reheating in the microwave.
Mary Berry Jam Sponge Pudding Recipe Nutrition Facts
- Calories: 385 kcal (per serving)
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 105 mg
- Sodium: 310 mg
- Total Carbohydrates: 52 g
- Protein: 4 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes! Divide the jam and batter into 4 or 6 greased ramekins. Steam for about 25-30 minutes or microwave for 1-2 minutes.
This usually happens if the batter is too thin or if the jam was too runny. Ensure your batter has a “dropping consistency” and use a thick, high-quality jam.
Mary Berry uses self-raising flour for the best lift. If you only have plain flour, add 1.5 teaspoons of baking powder to the mix.
Try More Recipes:
- Mary Berry Eve’s Pudding Recipe
- Mary Berry Bread and Butter Pudding Recipe
- Mary Berry Traditional UK Rice Pudding Recipe
Mary Berry Jam Sponge Pudding Recipe
Description
A classic, comforting British steamed pudding featuring a light vanilla sponge and a sweet, molten jam topping.
Ingredients
Instructions
- Grease a 900ml basin and add jam to the bottom.
- Beat all remaining ingredients together for 1-2 minutes until smooth.
- Spoon batter over the jam and level the top.
- Cover with parchment and foil for steaming (75 mins) or vent for microwave (5 mins).
- Let rest for 3 minutes, then invert onto a plate.
- Serve hot with custard or cream.
Notes
- The microwave method is significantly faster and yields a very similar result.
- Ensure the basin is heatproof.
- Use seedless jam for a smoother presentation.
