Strawberry Sponge Puddings Recipe

Here is a modern twist on the classic British sponge pudding dessert. Instead of being steamed (as is usual) these puddings are baked, meaning that you can prepare them in less than 30 minutes, from scratch!

Strawberry Sponge Puddings

Serves: 4

Strawberry Sponge Puddings: Today's recipe is for individual sponge desserts, each baked on a bed of strawberry jam, so that the jam flows down the sides of the sponges when they are inverted to be served.


100g (1/2 cup) butter, diced and softened
250g (1 cup) strawberry jam (jelly)
100g (1/2 cup) caster sugar
2 egg, beaten
1 tbsp milk
1 tsp vanilla extract
100g (1 cup, less 1 tbsp) self-raising flour, sifted
pouring consistency custard, to serve


Grease four 125ml (1/2 cup) pudding basins with butter, then divide the jam between them.

Cream together the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the milk and vanilla extract.

Add the flour, a tablespoon at a time, folding into the egg mixture. Once all the flour has been incorporated, spoon the batter into the prepared pudding basins and level the surfaces with the back of a spoon.

Sit the pudding basins on a baking tray and transfer to the centre of an oven pre-heated to 180ºC (350ºF), and bake for about 18 minutes, or until a skewer inserted into the centre of each pudding emerges cleanly.

Turn the puddings out onto warmed plate and serve accompanied by custard.

For a chocolate version, substitute 6 tbsp cocoa powder and 1/4 tsp baking powder for 6 tbsp of the flour and use cherry or plum jam instead of the strawberry jam.

If you liked this recipe for a baked sponge dessert, you can find recipes for hundreds more desserts at the Celtnet Dessert recipe and dishes pages.

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