Jumbleberry Jam Sponge Pudding

Method

1. Preheat the oven to 180°C (160°C fan).
2. Grease a 900ml pudding basin with butter and line with greaseproof paper.
3. Put the jam in the bottom of the pudding bowl and gently shake to ensure it is evenly spread.
4. Beat the butter and sugar together in a separate bowl until pale and fluffy. Add the egg and beat well.
5. Fold in the flour. The mixture should drop off a spoon. If the mixture is stiff, add a little milk. Spoon the mixture into the jammed pudding bowl and spread evenly.
6. Bake for 30–35 minutes and serve warm with custard or cream.