School Dinner Days Jam Sponge, 23p

School Dinner Jam Sponge, 90p for 4 at 23p each.

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Ingredients:*

100g self raising flour, 4p (65p/1.5kg)
70g butter, 34p (£1.20/250g)
2 eggs, 44p (£2.65/12 free range)
50g sugar, 5p (89p/kg)

4 heaped teaspoons of jam, 3p (29p/454g)

How To:

1. Place the butter in a microwaveable dish and heat on the defrost setting for 30 seconds until soft. Transfer to a large mixing bowl.

2. Add the flour and sugar, and break the eggs in.

3. Mix well with a fork or wooden spoon to create a smooth batter.

4. Lightly grease each of your pudding tins with a little extra butter to stop the puddings from sticking to the sides – which will ruin a seriously good dessert!

5. Dollop a generous blob of jam in the bottom of each pudding tin.

6. Spoon batter on top of the jam until each tin is approx 2/3 full.

7. Cook in the centre of the oven for 30 minutes at 170C. They should be risen, light and golden, and should come away from the tin easily to serve.

8. Tip into a bowl to serve. Can be served with custard, but I don’t bother. In fact, I just devour it. *chomp!*

Jack Monroe. Twitter: @MsJackMonroe

*(Prices calculated at Sainsburys, using the Basics range where available. Costs checked on date of publication against ASDA SmartPrice, Tesco Value, Morrisons Value and Waitrose Essentials. Some variation between major supermarkets but most items widely available at similar price.)

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21 Comments »

  1. Calling from the USA – approx. what size are your pudding tins? (Ps would love a photo). Do you think custard cups would do?

  2. Try heron or jack fultons for eggs (I don’t know about scotland) but they charge me £1.00 for 6 free range eggs, which I think is cheaper than what you are currently paying now. As does lidl. I cannot remember about aldi but I’ll check it out next time I am there. So it will make your recipe even cheaper for those who like to squeeze the most out of their money…

  3. Easy, cheap and for the time it took to eat I could pretend I was 6 years old again without a care in the world! Yummy!

  4. These can also be steamed by just preparing squares of tin foil and baking parchment covers for each pudding. I think 30 mins at a good rolling boil would see them done, of course, once you turn the heat off they will continue to cook for a while. I tend to do batches of puddings six at a time. (using my trusty two tier steamer pan), I stash them in the fridge and reheat them along with steaming a ramekin of custard (also covered in foil). If you use the more expensive heavy duty foil, it is possible to reuse the foil and parchement quite a few times over btw.

  5. Delicious, ate one straight out of oven. Didn’t have any jam so used some dark chocolate chips my Easter stash 🙂

  6. Delicious! My bf got seriously addicted! (I am not that far away…)

    They are fluffy and really light. To make it more diet- friendly I added sunflower oil, instead of butter (circa 50ml). Also some vanilla essence gives it a nice flavour.

  7. Although it’s said you MUSN’T tinker with quantities when baking, i find trimming back the butter and sugar by as much as 20% has no discernable result to the finished dish. Try using 50G butter instead and you’ll get five puddings from the block of ‘Basics’ unsalted!! Great site of yours and well done for managing to live off what some people spend a day on a Costa and lunch at Pret!!

  8. I am making these for a new bloke I am dating whose coming for dinner tomorrow, also making the kidney bean and cumin burgers. We are both skint, so I will light a couple of candles to make it a romantic lovely home cooked meal…lets hope he’s impressed 🙂 xxx

  9. This looks amazing, and I’m very glad to see that despite the tight budget you’re suggesting free range eggs! Battery hens have such a miserable existence.
    Love the blog, tried the kidney bean burger recipe today and it’s great.

  10. MMM made these, again, all gone now and sg wants ‘all my friends to come for dinner because the MUST have this dessert’.Had made some extra batter so made 2 extras with some slicedup apple and cinnamon. So good.

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