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Prep time
15 minutes
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Cook time
35 minutes
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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
Ingredients
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60 grams
butter, softened
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60 grams
light brown sugar
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1
large egg
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60 grams
self raising flour
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2 tablespoons
breadcrumbs (I used panko)
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1 tablespoon
golden syrup or maple syrup
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2 tablespoons
raspberry curd or raspberry jam/jelly
Directions
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heat the oven to 160°C fan
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in a mixing bowl, beat the butter and sugar
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add the egg and mix, then mix in the flour and breadcrumbs
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in a separate bowl, add the curd/jam and syrup and mix
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butter the ramekin to prevent sticking sponges, then cut a baking paper circle for the inside base of the ramekin
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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
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turn out the puddings onto plates and add fresh raspberries and your creamy topping of choice
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