Jam Sponge Pudding

📝 Ingredients

• 4 tbsp jam (about 80 g)
• 120 g plain flour
• 1 tsp baking powder (about 5 g)
• 50 g caster sugar + 1 sachet vanilla sugar (7.5 g)
• 2 eggs
• 100 ml semi-skimmed milk
• 45 g unsalted butter (40 g for the batter, 5 g for the bowl)
• 1 pinch of salt

🍴 Utensils

• Microwave-safe bowl (about 1 litre)
• Mixing bowl
• Whisk
• Small bowl
• Serving plate
• Knife

📖 Steps

1. Generously grease the inside of the microwave-safe bowl with 5 g butter using kitchen paper, so the cake turns out easily. Spread the jam over the bottom of the bowl in an even layer.
2. Melt the remaining 40 g butter in the small bowl in the microwave for 30 to 40 seconds, then leave to cool for 2 minutes: if it's too hot, the butter would cook the eggs.
3. In the mixing bowl, whisk the eggs with the sugar, vanilla sugar and salt for 1 minute, until the mixture turns pale and slightly foamy. Add the warm melted butter and the milk, then whisk again.
4. Mix the flour and baking powder, then sprinkle them over the mixture. Whisk just enough to get a smooth batter, slightly thicker than pancake batter: if overworked, it would make a rubbery cake.
5. Gently pour the batter over the jam without mixing. It should only fill the bowl halfway, as it will double in volume. Cover with microwave-safe cling film pierced with a few holes to keep it moist.
6. Cook for 4 minutes at 900 W, then check: the cake should have risen well and a skewer inserted in the centre should come out clean. If not, continue in 30-second bursts, without going over 5 minutes in total. The top may look a little damp; that's normal.
7. Leave to stand in the microwave for 2 minutes to finish cooking. Remove the film, then run a knife blade all around the bowl to loosen the cake from the sides.
8. Place the serving plate on the bowl and flip the whole thing over in one confident movement, using oven gloves as the bowl is very hot. Lift off the bowl: the jam runs down and coats the cake. Cut into 4 portions and serve warm.