Peanut Butter and Jam Sponge Pudding
Have you ever tried peanut butter and jelly pudding? It’s as easy as that classic childhood snack. The only difference is that the ingredients are swapped out for those more appropriate to have in a pudding. I thought it was an exciting concept, so I decided to try it, and now I’m hooked! This recipe can be made with other flavours by adding different jams or other syrups instead of jam.
WHAT GOES INTO A PEANUT AND JAM SPONGE PUDDING?
I used:
Frozen berries – always handy to have in the freezer! My favourites are frozen blueberries.
Strawberry/Raspberry Jam – Or jam of choice.
Cornflour
Salted Butter
Caster Sugar
Eggs
Vanilla Bean Paste or extract
Self-Raising Flour – A mix of wholemeal and white gives it a good flavour.
Peanut Butter
Little Milk
Flaked Almonds
JAM SPONGE PUDDING RECIPE
This can easily be made into a classic sponge pudding by taking out the nuts and frozen berries and just using the jam in the recipe. Just reduce the baking time by 15 to 20 minutes.
HOW LONG DOES IT TAKE TO BAKE?
It takes about 45 minutes to bake as this gives it enough time for the sponge to firm up develop a lovely golden colour.
BAKING TOOLS FOR A SPONGE PUDDING
You will need:
A saucepan – to heat your frozen berries and jam.
Electric Mixer – To whisk the butter and sugar together.
Baking dish – About 18 x 25 cm
Table Spoon – To spread your batter on top of your fruit.
Peanut Butter and Jam Sponge Pudding
Ingredients
- 400 g Frozen Berries of choice
- 200 g Strawberry or Raspberry Jam
- 1 tbsp Cornflour
- 200 g Salted Butter
- 200 g Caster Sugar
- 3 lrg Eggs
- 1 tsp Vanilla Bean Paste
- 100 g Self-Raising Flour
- 100 g Peanut Butter
- 3 tbsp Milk
- 30 g Flaked Almonds or Peanuts
Instructions
- Heat the oven at 180C/160CFan/Gas 4.
- Heat the jam and frozen berries in a saucepan gently for about 5 minutes until it becomes saucy. Spoon some of the liquid in a separate bowl and mix with the cornflour then return the mixture to the saucepan and mix thoroughly. Simmer for 2 minutes.
- Pour into a baking dish ( 18 x 25cm) and set aside.
- Beat the butter and sugar in a electric mixer until pale and fluffy. Gradually add th eggs, one at a time then add the vanilla paste, flour and peanut butter.
- Stir in the milk. Spoon the batter over the fruit and smooth out with the back of a tablespoon. Scatter your nuts on top then bake in the oven for 45 minutes.
- Serve with custard or vanilla ice-cream.
