Jam Sponge Pudding with Custard

• 2large eggs
• 225 gself-raising flour, sifted
• 150 mlwhole milk (for the batter)
• 150 gcaster sugar
• Pinch of fine sea salt
• 135 gunsalted butter, softened: 125 g for the sponge, 10 g for greasing
• 200 gseedless raspberry jam
• 15 gcornflour, for the custard
• 500 mlwhole milk (for custard)
• 40 gcaster sugar (for custard)
• 1 tspvanilla extract
• 2egg yolks, for the custard

Method

1. 1Use the 10 g butter to grease a 1.5 litre heatproof pudding basin and the baking paper for its cover. Line the base with a small disc of baking paper. Spoon the jam into the bottom. Put a trivet in a large, deep saucepan that can hold the basin with its lid closed.
2. 2Beat the remaining 125 g butter with 150 g caster sugar for 3–4 minutes until pale and fluffy. Beat in the two whole eggs one at a time. Fold in the flour and pinch of salt, then stir in 150 ml milk to make a soft dropping batter. Spoon over the jam, leaving room for the sponge to rise.
3. 3Cover the basin with a buttered sheet of baking paper and a sheet of foil, both pleated across the middle. Tie securely below the rim with kitchen string and make a string handle. Set on the trivet and pour boiling water around it to halfway up the basin.
4. 4Cover the saucepan and steam at a gentle simmer for 2 hours. Check the water level every half-hour and top up with boiling water so the pan does not dry out. Carefully lift the lid and covering to check: the sponge should spring back and a skewer through the centre should come out without wet batter. Steam a little longer if needed.
5. 5During the final quarter-hour, whisk the two egg yolks with 40 g caster sugar, 15 g cornflour and a little of the custard milk until smooth. Heat the remaining custard milk with the vanilla until steaming, then gradually whisk it into the yolk mixture. Return to the saucepan and heat gently, stirring continuously, until it thickens and just starts to bubble. Cook gently for 1 minute, stirring, then remove from the heat.
6. 6Lift out the basin using the string handle and oven gloves. Rest for 5 minutes, remove the covering carefully to release the steam and loosen the edges with a knife. Turn onto a deep serving plate. Divide into six portions and serve with the warm custard.

Per serving

kcal

632

protein

10.9g

fibre

1.5g

carbs

89.2g

fat

25.9g