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Jumbleberry Jam Sponge Pudding

Jumbleberry Jam Sponge Pudding

This ‘old school’ sponge pudding is sweetened with The Bay Tree’s fruity Jumbleberry Jam


  • 75g butter, plus extra for greasing
  • 75g caster sugar or soft light brown sugar
  • 1 egg
  • 150g self-raising flour
  • A dash of milk
  • 4 tbsp of The Bay Tree’s Jumbleberry Jam
  • Custard or cream (to serve)


  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.

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