Rainy day Jam Sponge Pudding

 

It started to rain on my way to work this morning and it never stopped. It's been a horrid Gray day, the kind that makes you crave hearty comfort food.  So since the jam sponge pudding we made yesterday was such a hit, we decided to make a syrup sponge pudding to go onto today's menu. 

 

There's nothing better than sponge and custard, it was just a shame I couldn't have any. 

 

I think the guys like the classic old dessert because it's not something you can really buy in supermarkets.  You used to be able to find them local baker shops. Mmmm one local bakery that shut about 10 years ago used to make the best ever Eve's pudding.

 

Traditionally sponge puddings are steamed, however that's not really practical when your baking for a factory canteen.  To be honest I'm not really fond of steamed puddings, I find them too stodgy.  I much prefer to bake them in the oven the way I learnt from my mum. 

 

I tried searching the Internet for a vegan version, and couldn't really find one.  There are plenty recipes for baking in the microwave, this technique mimics the steamed texture.  Which is great if you have a microwave.......

 

So I decided to convert one of my own vanilla cake recipes.  I prefer to cook the jam with the sponge.  However you could top the warm sponge with jam or syrup after it's baked as well, which is the way it's served in the Pantry.  It also allows people to choose there favourite topping. 

 

 

Jam Sponge Pudding  - Serves 4 - 6

 

225g Self Raising Flour

175g Caster Sugar (can be reduced too 100g if you need to watch your sugar levels)

1 tsp Baking Powder

1tsp Vanilla extract

60 ml/ 1/4 cup of Vegetable oil

225ml Soda Water

Favourite Jam, curd or marmalade

Pre-heat oven too 180 Celsius.

 

Spread jam evenly onto the base of your baking dish (8 or 9 inch) The amount you use is up to your own personal preference.  For a thin layer use around 3 Tbsp of jam.  For a thicker layer use 1/2 a jar. 

Measure out the dry ingredients into a bowl.  (Flour, Caster Sugar & baking powder.)

Make a well in the middle and pour in Vegetable oil

Measure out Soda water into a jug, the mix in the vanilla.  Pour into the dry ingredients.  Using a whisk or electric hand mixer, beat the batter for 2-3 Min's before pouring into your baking dish.

Bake as whole cake for 30 - 40 Min's, till a toothpick or skewer comes out clean.  Or lightly touch the sponge, if it springs back its baked.

 

Allow to cool slightly before serving, as the jam will be too hot to eat straight away.

 

Sponge pudding is great served with custard.  My grandma used to serve hers warm from the oven simply with milk, which is just as lovely.