5 Minute Microwave Sponge Pudding
An easy, moist and absolutely delicious microwave sponge cake with a tart and sweet jam topping. This English classic takes just 5 minutes to bake and even less time to finish it all up!
Who doesn’t love a classic jam sponge pudding? It’s a recipe that’s cooked in the microwave and takes just 5 minutes to bake. The texture is ultra-spongy, light, moist and incredibly soft too!
When you remove the bowl, the jam falls over the sides of the steamed sponge pudding and the final look is incredible. I LOVE this recipe, it’s super quick, easy and it’s very versatile too. Instead of jam, you can swap it with golden syrup or leave it plain and serve it with lots of custard.
The great thing about this pud is that it doesn’t need to be steamed for hours (like more traditional recipes), that’s why it’s the perfect last-minute pudding you can make in a matter of minutes.
Why You’ll Like This Recipe
- A super-fast dessert that cooks in the microwave
- You can make the mixture in advance and cook it when ready
- This recipe uses very basic cupboard ingredients
- It’s super versatile with flavours
Watch How To Make It
Sponge Pudding Recipe Ingredients
Below are the few ingredients needed to make this recipe:
- Butter (Or Margarine): Use salted or unsalted butter, this is down to personal preference (I used unsalted butter). You’ll need this for the cake batter and to grease the bowl.
- Jam: Use any flavoured jam you like; I used seedless strawberry jam.
- Caster Sugar: Use caster sugar for baking as this blends with the butter and cake ingredients easily. If you only have granulated sugar, then you can use that too.
- Self-Raising Flour: Use self-raising flour as this has baking powder already added to it.
- Eggs: Use eggs at room temperature. I used large eggs, but medium-sized eggs are also good to use.
- Vanilla Extract: This is an optional addition, but it does add a delicious flavour.
How To Make A Microwave Jam Sponge Pudding
Below is a step-by-step guide on how to make a moist and easy microwave sponge pudding with jam. Full recipe instructions are on the recipe card:
Generously grease a microwavable-safe bowl with butter. Add jam to the bottom of the bowl and gently spread it around the sides. Set it aside for later use.
Note: I used a 1 litre glass bowl.
Add butter and caster sugar to a large mixing bowl and cream together until light and fluffy.
Add two eggs and vanilla extract and mix together until evenly combined.
Pour the flour into the bowl and mix together until a cake batter has formed.
Note: If you’re using an electric whisk, use a spoon to scrape the sides and mix it into the cake batter to ensure the mixture is well mixed.
Gently spoon the cake batter on top of the layer of jam and smooth out the top using a spoon.
Microwave on full power for 5 minutes or until the cake batter is fully cooked. When you take the cake out of the microwave, the top of the batter might look slightly wet but it’s fully cooked.
Use a knife or a spatula and run it around the sides of the bowl. Carefully flip the sponge pudding onto a serving plate and enjoy!
Note: Take care with turning the cake onto a plate as the bowl and jam will be extremely hot!
How To Serve Jam Sponge Pudding
My go to pairing with this pudding has got to be custard (fresh custard or powdered custard are all fine to use). In addition to custard, I like to serve this dish with pouring cream and sometimes a little drizzle of evaporated milk. Below are a few more serving ideas:
- Ice Cream
- Whipped Cream
- Fresh Fruit (blueberries, raspberries, strawberries)
How To Store
This jam pudding is best eaten freshly baked, where the texture is soft, light and ultra-fluffy. I’ve noticed that once the cake has cooled down the texture dries up a little bit. Though, if you reheat it in the microwave it softens up again.
To store, keep the cake at room temperature (or in the fridge) in an airtight container and keep for up to 2 to 3 days. You can also freeze this cake too. If you want to freeze it, allow the cake to cool down completely, wrap it in clingfilm and store it in the freezer for up to 3 months. Reheat the cake in the microwave.
My Top Tips
A great way to check if cake is cooked is to stick a toothpick or skewer into the middle (usually the thickest part of the pudding). If it comes out clean it’s ready, but if it comes out wet with cake batter attached to it, then it needs to cook further. Continue to microwave the pudding in 30 second increments.
Make sure the bowl you are using to cook the pudding is microwave safe and the right size. The cake will rise whilst it is cooking, to prevent it from overflowing in the microwave, make sure the batter fills no more than 3/4 of the bowl’s height.
Cooking times may vary depending on the type of microwave you are using. My jam pudding took 5 minutes for the sponge to cook in the microwave on full power (800w microwave). Bear in mind, plastic bowls do not conduct heat as well as glass bowls, so cooking times are likely to increase if that’s what you are using.
Add Lemon: Add grated lemon zest, lemon juice and / or lemon extract to add extra flavour to the sponge.
Make A Chocolate Pudding: To create a chocolatey twist, add milk, white or dark chocolate chips to the cake batter. Instead of adding jam, add broken bits of chocolate so it can melt all over the sponge when cooked.
Switch The Jam: Choose any type of jam or compote that you like, there are so many jam flavours to choose from including apricot, plum, pomegranate and even carrot jam (if you’re feeling adventurous).
More Cake Recipes
- Coffee And Walnut Cake
- Almond Slice
- Oreo Mug Cake
- Biscoff Banana Bread
- Chocolate Orange Cake
- Old School Cake
Microwave Jam Sponge Pudding
- 180 g Jam
- 120 g Self-Raising Flour
- 120 g Butter (Or Margarine)
- 120 g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- Generously grease a microwavable-safe bowl with butter.
- Add jam to the bottom of the bowl and gently spread it around the sides. Set it aside for later use.180 g Jam
- Add butter and caster sugar to a large mixing bowl and cream together until light and fluffy.120 g Butter, 120 g Caster Sugar
- Add two eggs and vanilla extract and mix together until evenly combined2 Eggs, 1 tsp Vanilla Extract
- Pour the flour into the bowl and mix together until a cake batter has formed.120 g Self-Raising Flour
- Gently spoon the cake batter on top of the layer of jam and smooth out the top using a spoon.
- Microwave on full power for 5 minutes or until the cake batter is fully cooked. (When you take the cake out of the microwave, the top of the batter might look slightly wet but it’s fully cooked).
- Use a knife or a spatula and run it around the sides of the bowl. Carefully flip the sponge pudding onto a serving plate and enjoy!
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