British Raspberry Sponge Pudding

March 22, 2021
0 Ratings
Photo by Emma Foster
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 2
Author Notes

A nostalgic jam topped sponge, baked or steamed, always takes me back to being 10 and enjoying one with a big scoop of ice cream. Food with memories are always the best foods!
Emma Foster

What You'll Need
  • 60 grams butter, softened
  • 60 grams light brown sugar
  • 1 large egg
  • 60 grams self raising flour
  • 2 tablespoons breadcrumbs (I used panko)
  • 1 tablespoon golden syrup or maple syrup
  • 2 tablespoons raspberry curd or raspberry jam/jelly
  1. heat the oven to 160°C fan
  2. in a mixing bowl, beat the butter and sugar
  3. add the egg and mix, then mix in the flour and breadcrumbs
  4. in a separate bowl, add the curd/jam and syrup and mix
  5. butter the ramekin to prevent sticking sponges, then cut a baking paper circle for the inside base of the ramekin
  6. add half of the curd/jam mixture to the base of the ramekin, then top with half of the sponge. spread the sponge evenly then bake for 35 minutes
  7. turn out the puddings onto plates and add fresh raspberries and your creamy topping of choice

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