Ready in less than 10mins

It’s cold, dark and windy outside.  Welcome to winter!  This time of year necessitates old school style puddings in my opinion.  However, spending a few hours steaming a pudding is not my idea of fun.

I love this pudding because it’s super quick to make and uses ingredients you will already have in your cupboard.  It’s not the best looking pud but it hits the spot when you want something hot and sweet.

As you know, I love vanilla and raspberry, but you can use any jam you like and just skip the vanilla if you don’t think it will go with your choice.

I love it when the jam makes a break for it up the side of the dish!

Recipe (serves 2-3):

• 100g butter
• 70g caster sugar
• 1 large egg
• 110g self-raising flour
• 1-2 tsp vanilla bean paste (or vanilla extract)
• 2-3 tbsp milk
• 4-6 dessert spoons of raspberry jam (depending on your taste)
• Custard, to serve

Cream together the butter and sugar, then add in the egg.  Mix in the flour and the vanilla.  Add the milk as needed until the mixture is quite stiff but spreadable.

Spread the jam in the bottom of a small pie dish or similar microwaveable bowl.  Spread the batter on top, and then cover well with clingfilm, making sure there are no gaps.

Microwave on full power for 4mins (I have a 750w microwave, adjust time up or down to suit) until the sponge is cooked.  The cling film will blow up pretty big but don’t be alarmed!  It is keeping in the steam so your pudding is yummy.

Carefully remove the clingfilm and dish out, or if you prefer you can turn the pudding upside down on to a plate so the jam is on top to serve.

Serve with the custard, yum!

How to serve it – with custard of course!

Do you have any winter pudding favourites?