Peanut Butter and Jam Sponge Pudding
A salty, nutty flavour with a hidden layer of jammy fruit underneath. The ultimate comfort food.
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.
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Calories: 348kcalCarbohydrates: 42gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 37mgSodium: 151mgPotassium: 143mgFiber: 3gSugar: 28gVitamin A: 446IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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