Jam sponge pudding recipe
 A classic nursery favourite that is the perfect pudding on a cold winter night - cooked in minutes in the microwave. 100g/3½oz strawberry or raspberry jam350g/12oz butter, softened, plus extra for greasing100g/3½oz golden syrup125g/4½oz caster sugar6 free-range eggs, lightly beaten350g/12oz self-raising flour 100g/3½oz strawberry or raspberry jam 350g/12oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz caster sugar 6 free-range eggs, lightly beaten 350g/12oz self-raising flour 85g/3oz strawberry or raspberry jam 85g/3oz strawberry or raspberry jam Method Generously butter the inside of two 1.2 litre/2 pint pudding basins.Spoon the jam into the base of the pudding basin and set aside.Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon the jam into the base of the pudding basin and set aside. Spoon the jam into the base of the pudding basin and set aside. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard.