Peanut butter jam sponge pudding
Made with
Pure Sea Salt in a Finer Flake
Pure Sea Salt in a Finer Flake
This is a real crowd pleaser and possibly the quickest hot pudding to prep and serve. Peanut butter and jam is a great combination. We love to make this with raspberry jam but use any flavour you like.
Ingredients
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 large eggs
- 200g self-raising flour
- ½ tsp Halen Môn fine sea salt
- 2 tbsp whole milk
- 3 tbsp smooth Halen Môn Meridian peanut butter
- 300g raspberry jam or your favourite berry jam, blackberry, strawberry and cherry would all work
Method
- Heat the oven to 200C/180C fan/gas 6 and lightly butter a 25cm oval pudding tin or baking dish.
- In a large bowl, beat together the butter and sugar until light and fluffy, 2-3 minutes with an electric whisk or 6-8 mins by hand. Add the eggs one at a time, whisking between each one to combine. Sift in half the flour, gently mix in and then add a tbsp of milk, then add the second half of the flour along with the salt and finally the last of the milk. Stir through the peanut butter.
- Spread the jam over the base of the tin and then add the cake batter, spread to cover all the jam, the batter will spread in the oven so don’t worry too much. Bake for 25 mins or until golden and springy to touch. Serve warm with cold cream or hot custard. Best eaten on the day you bake it fresh from the oven.
