Soft sponge wrapped around a generous layer of sticky, sweet jam – baked until golden and just starting to caramelise at the edges. The kind of pudding that fills the kitchen with the smell of childhood, and makes you want to eat it standing up, spoon in hand, straight from the tin.
You can keep it simple with strawberry or raspberry jam, or branch out with blackcurrant, plum, or whatever’s lurking at the back of the cupboard. Serve it warm, with custard so thick it coats the spoon, or a dollop of clotted cream if you’re feeling indulgent.
