Mary Berry Jam Sponge Pudding Recipe

This Mary Berry-style jam sponge pudding is the kind of warm, nostalgic dessert that never fails to please. A spoonable, buttery sponge bakes up soft and light, with a glossy layer of jam that turns into a fruity sauce when you invert it. It’s a true beginner-friendly pudding with an easy all-in-one sponge, and the oven does most of the work. From start to serving, set aside about 1 hour 15 minutes.

Ingredients

For the jam layer

• 5 tbsp strawberry or raspberry jam
• 1 tbsp golden syrup (optional, for a more glossy sauce)

For the sponge pudding

• 125g unsalted butter, softened (plus extra for greasing)
• 125g caster sugar
• 2 large eggs
• 125g self-raising flour
• 1 tsp baking powder
• Pinch of fine salt
• 2 tbsp milk
• 1 tsp vanilla extract

To serve (optional, but recommended)

• Hot custard
• Double cream or lightly whipped cream
• Vanilla ice cream

How to Make Mary Berry Jam Sponge Pudding

Oven and basin preparation

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Put a shelf in the middle so the pudding cooks evenly.
• Grease the basin: Butter a 1.2 litre pudding basin well, including the sides. This helps the pudding turn out cleanly.
• Add the jam: Spoon the jam into the bottom of the basin and spread it into an even layer. Stir the golden syrup into the jam if using.

Mixing the sponge

• Use the all-in-one method: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, salt, milk, and vanilla to a mixing bowl.
• Beat until smooth: Mix with a wooden spoon or electric mixer just until the batter looks creamy and well combined. It should drop off a spoon easily.
• Fill the basin: Spoon the batter gently over the jam. Smooth the top lightly without pressing it down.

Baking (water bath for a steamed-style pudding)

• Cover the basin: Lay a circle of baking parchment over the top, then cover tightly with foil. Secure with string or a strong elastic band.
• Create a water bath: Place the basin in a deep roasting tin. Carefully pour boiling water into the tin until it comes halfway up the sides of the basin.
• Bake: Bake for 50 to 60 minutes, until the sponge is risen and a skewer pushed into the centre comes out clean (aim for the sponge, not the jam).

Cooling and turning out

• Rest briefly: Remove the basin from the roasting tin and leave it to stand for 5 minutes. This helps the sponge settle and the jam sauce loosen slightly.
• Loosen the edges: Run a butter knife carefully around the inside edge of the basin.
• Turn out and serve: Place a warm serving plate on top of the basin, invert confidently, then lift the basin off. Serve right away while the jam is runny and the sponge is fluffy.

Tips for the Best Jam Sponge Pudding

Why did my sponge turn out heavy?

The most common cause is overmixing once the flour is in. Beat only until smooth. Also make sure your butter is properly softened so it creams into the batter easily.

How do I stop the pudding from sticking to the basin?

Grease generously, especially up the sides, and let the pudding stand for 5 minutes before turning out. If it still clings, dip the base of the basin in hot water for 10 seconds, then try again.

Why is my jam layer watery or runny?

Some jams loosen more than others. A good-quality strawberry or raspberry jam gives the best consistency. If your jam is very loose to begin with, skip the golden syrup and use slightly less jam.

How do I know it’s baked through if the jam makes the skewer sticky?

Angle the skewer into the sponge nearer the centre but not all the way down to the jam. The sponge should feel springy on top and the skewer should come out clean from the cake portion.

Serving Suggestions

• Pour hot vanilla custard around the pudding and let it pool with the jam sauce.
• Serve with cold double cream for a simple, classic contrast.
• Add a scoop of vanilla ice cream and a few fresh berries.
• For a dinner-party finish, dust lightly with icing sugar just before serving.

Storage

Room temperature

Because this pudding contains eggs and dairy, it’s best not to leave it out for long. If your kitchen is cool, you can keep it covered for up to 6 hours, but it’s at its best freshly turned out and warm.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat portions in the microwave in 20 to 30 second bursts until warm, or cover with foil and warm in a low oven (150°C) for about 10 to 15 minutes.

Freezing

Freeze in portions for up to 2 months. Wrap well, then place in a freezer container to prevent freezer taint. Thaw overnight in the fridge and reheat gently. The sponge stays soft, though the jam sauce may soak in slightly, which still tastes lovely.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 170 mg

Nutrition values are estimates and will vary depending on the jam used and serving size.

FAQs