Jam Sponge Pudding Jam sponge pudding is a classic British dessert that consists of a light, fluffy sponge cake with a layer of jam at the bottom

 

Jam Sponge Pudding: Nostalgic Comfort Dessert

There’s something deeply comforting about this pudding. A thin layer of jam beneath a soft sponge, baked or steamed, and served warm with lashings of custard — it’s a classic for a reason. According to the BBC, their version of jam sponge pudding is a “classic nursery favourite… the perfect pudding on a cold winter night.” git.macropus.org

What you’re aiming for:

• A layer of fruity jam at the base, slightly warmed or molten.

• A sponge that rises gently, golden, light and cooked through.

• A pudding dish that you can portion and serve with a warm accompaniment.

• A comfort-style dessert that’s simple yet satisfying.

This detailed recipe will show you how to make it in a regular oven; optional steaming or microwave methods will also be discussed.

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Ingredients (Serves approx 8-10, depending on portion size)

For the pudding:

• 175 g (≈6¼ oz) unsalted butter, softened plus extra for greasing. Good Food+1

• 175 g golden caster sugar. Good Food

• 175 g self-raising flour. Good Food

• 3 large eggs, at room temperature. Good Food

• 1 tsp vanilla extract (optional but adds flavour).

• 200 g (≈7oz) of your favourite jam (strawberry or raspberry work beautifully) for the base. Good Food

To serve:

• Warm custard, cream or ice-cream. Good Food

Equipment & prep:

• Oven pre-heated to 200 °C (180 °C fan) / Gas 6. Good Food

• A baking dish or oven-proof dish (e.g., 25 cm square or 20 × 30 cm rectangle) or similar volume deep dish. Good Food

• Mixing bowl, electric whisk or stand mixer.

• Spatula, measuring scales, butter for greasing.

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Step-by-Step Instructions

1. Pre-heat & prepare the dish

Preheat your oven to 200 °C (180 °C fan) / Gas mark 6. Butter a 25 cm square or 20 × 30 cm rectangular baking dish (or another dish of similar volume) generously. The butter helps the sponge rise and prevents sticking. Good Food

2. Spread the jam

Spoon the jam into the bottom of the prepared dish and smooth the surface. This jam layer will sit beneath the sponge once baked. Set aside. Good Food

3. Make the sponge batter

In a large mixing bowl, beat together the softened butter and golden caster sugar until pale and fluffy. This takes about 2-3 minutes with an electric mixer.
Then add the eggs one at a time (preferably beating in each before adding the next) along with the vanilla extract.
Finally, fold in the self-raising flour until the batter is smooth and no lumps remain. Be gentle, don’t over-mix.

4. Pour batter over jam

Immediately pour the sponge batter gently over the layer of jam in your prepared dish. You’re not spreading the jam further — let it remain at the bottom as a distinct layer — and the sponge sits on top.

5. Bake

Place the dish on the middle rack of your pre-heated oven. Bake for approximately 20-25 minutes, or until the sponge is golden, risen, and a skewer inserted into the centre comes out clean. (BBC Good Food lists 20-25 mins for their easy version.) Good Food
You’ll see the sponge rise above the rim of the dish slightly (depending on depth) and become firm to the touch.

6. Serve warm

Remove from the oven and let it rest for 2 minutes. Then portion into bowls or plates. Serve immediately while warm with hot custard, cream or a scoop of vanilla ice-cream. The jam beneath will be warmed and slightly molten, contrasting the sponge.

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Why This Works: The Science & Texture

• The jam base: It acts as both flavour and moisture layer. During baking, the sponge rises on top, and the jam stays beneath, giving flavour from below.

• The sponge: By creaming butter and sugar, then adding eggs and flour, you’re incorporating air and ensuring rise, while self-raising flour gives lift without needing separate raising agents.

• Serving warm: Warm custard or cream enhances this dish’s comfort factor; the texture contrast (warm pudding vs. cool topping) is part of the appeal.

• Simple ingredients: This is an accessible dessert that uses store-cupboard staples.

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Variations & Customisations

• Steamed version: Instead of baking, you can steam the pudding. For example, one steamed jam sponge recipe uses jam in the base and sorts of sponge poured above, then steamed until set. ITVX+1

• Microwave quick version: A 2-minute microwave mug jam sponge is described by The English Kitchen — ideal for a single serve. theenglishkitchen.co

• Coconut jam sponge: Add desiccated coconut (≈150 g) into the sponge mixture for texture and flavour, and use warm jam on top/bottom. The AGA Living version is one such example. AGA Living

• Lemon zest or flavouring: In some recipes you’ll find lemon zest added to the sponge mixture for lightness. Toby Carvery

• Jam flavour variation: Use raspberry, strawberry, apricot or mixed berry jam depending on preference; ensure about 200 g jam for base layer.

• Smaller individual portions: Use smaller pudding basins, grease well, add jam at base, add batter, cover and bake or steam individually for a more refined presentation.

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Tips for Success & Troubleshooting

• Ensure your eggs and butter are at room temperature: This helps combine smoothly and ensures even rising.

• Don’t over-beat the flour in: Over-mixing can toughen the sponge or prevent good rise.

• Jam sinking or mixing into the sponge: If jam mixes into the sponge too much (losing defined layer) – use slightly thicker jam, ensure the batter isn’t too thin, maybe reduce pour thickness so jam stays more distinct. Some bakers report jam sinking if sponge is too thin Reddit

• Check for doneness: Sponge should be springy to touch and a skewer should come out clean (with maybe a few moist crumbs).

• Serving temperature: Sublime when the dessert is still warm — jam flows a little, sponge is soft. If you let it cool completely, it will still be fine, but the warm effect is essential.

• Depth of dish matters: A shallow dish will cook faster and you’ll get a thinner sponge; a deeper dish will require longer. Adjust time accordingly.

• Steam-safe variant: If you choose to steam, ensure the basin has a lid or is covered tightly with foil, and place in pan with boiling water half up the sides; steam for about 45 minutes (or per recipe instructions) until fully set. ITVX

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Serving Suggestions

• Warm milk custard is traditional and absolutely delicious.

• Pour warm double cream or whipped cream over.

• Vanilla ice-cream is great for a chilled contrast.

• Caramel sauce drizzled over adds extra indulgence.

• Serve with fresh berries for extra freshness.

• As part of Sunday lunch dessert, let each guest dig into a portion while still warm.

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Storage & Leftovers

• Best served fresh and warm. If you have leftovers, cover the pudding with cling film and store in the fridge; re-warm in the microwave for approx 30-45 seconds per portion before serving with custard.

• Try to eat within 1–2 days for best texture; the sponge may begin to firm up on cooling.

• This pudding generally does not freeze well once baked, as the jam layer may change texture; if you choose to freeze, cover tightly and re-heat gently.

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Full Detailed Recap (In One Flow)

1. Pre-heat the oven to 200 °C (180 °C fan) / Gas 6 and grease a 25 cm square or a 20 × 30 cm rectangular baking dish (or similar volume).

2. Spread 200 g of strawberry or raspberry jam evenly across the bottom of the prepared dish.

3. In a mixing bowl, beat 175 g softened butter and 175 g golden caster sugar until pale and fluffy.

4. Add 3 large eggs, one at a time, beating until combined; add 1 tsp vanilla extract.

5. Fold in 175 g self-raising flour gently until smooth.

6. Spoon the batter over the jam layer in the dish, spreading gently and evenly.

7. Bake for 20-25 minutes until the sponge is golden, risen, and a skewer inserted in the middle comes out clean.

8. Remove from oven, allow to rest briefly (2 minutes), then portion and serve warm with hot custard, cream or ice-cream.

9. For variation: add lemon zest, use different jam flavours, or opt to steam instead of bake.

10. Store leftovers covered in the fridge, re-heat gently before serving.

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Why You’ll Love This Pudding

• It’s nostalgically British — “school-pudding” style comfort.

• Simple ingredients and steps, yet the result is impressive and satisfying.

• Versatile — you can mix up jam flavour, service, and method (bake/steam).

• Warm, comforting and perfect for cooler evenings — the jam centre gives the sponge a lovely shimmer and flavour kick.

• Great with custard, which adds a creamy sauce component for extra indulgence.

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Extra Notes & Deep Dive

• According to the BBC version by the Hairy Bikers, their jam sponge pudding serves--for larger basins: they use two 1.2 litre pudding basins and cover with foil, steam in a water bath etc. git.macropus.org

• Many blogs discuss how to make a super quick microwave version that takes only 2–3 minutes — great for a single serve and instant comfort. theenglishkitchen.co

• A tip from baking communities: if jam tends to sink through the sponge, ensure the sponge batter is thick enough or the jam layer slightly firmer; or partially freeze jam layer before adding batter to prevent mixing. Reddit

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Troubleshooting Common Issues

Problem	Cause	Fix
Jam mixes into sponge rather than staying as bottom layer	Batter too thin or dish too shallow	Use slightly thicker batter, ensure jam layer is set or chilled briefly before batter
Sponge is under-cooked in centre	Dish too deep, oven temperature too low or time too short	Increase time by 5-10 min, test with skewer; use correct dish size
Sponge is golden but jam is cold or not warmed through	Baking time too short or dish size incorrect	Use a smaller depth dish for even warming; ensure jam was warmed slightly if needed
Sponge cracks or collapses after baking	Oven door opened too soon, or cooling too quickly	Avoid opening door early; let sponge rest for 2 minutes then serve; cooling slowly helps
Sponge is dense or heavy	Over-mixing or incorrect flour measurement	Fold flour gently, ensure accurate self-raising flour, avoid over-beating eggs

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Final Thoughts

This Jam Sponge Pudding delivers simple, comforting dessert magic. With a layer of jam under a soft sponge, served warm with custard, you get the rich sweetness of jam, the light texture of sponge, and the creamy companion of custard or cream. It’s ideal for family dinners, comforting weekend treats, or any time you crave a warm nostalgic pudding.

By following the detailed steps, paying attention to dish size, baking time, and serving while still warm, you’ll achieve results that match classic versions — like those featured on BBC Food and Good Food.

So preheat your oven, choose your favourite jam, grease your dish, and get ready for a pudding that feels like a hug from the past. Serve generously with warm custard and enjoy every comforting bite.

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If you like, I can provide a downloadable printable version of this recipe (2-page PDF) plus three additional variations (steamed version, microwave quick single serve, and coconut jam sponge) with full instructions. Would you like that?