Strawberry Jam Sponge Puddings

A little cracked black pepper added to some homemade strawberry jam makes for a simple yet delicious topping for a baked sponge pudding. They are perfect to serve warm with custard or a large dollop of ice cream.

Recipe - Makes 6

For the jam:

• 200g strawberries, chopped
• 200g caster sugar
• 1/2 tsp cracked black pepper

For the sponge:

• 110g butter, softened
• 110g caster sugar
• 2 eggs, beaten
• 110g self-raising flour
• 1 tbsp milk
• Butter, for greasing

Make the jam by putting the strawberries in a pan and cooking gently over a medium heat to soften, Add the caster sugar, stir in and heat to melted. Turn up the heat and boil to 107C and jam like, so a spoonful will set on a cold saucer and wrinkle when pushed. Add the black pepper then pour the jam into a dish to cool.

Once the jam is cool, place 1 tbsp in the base of each of 6 individual pudding moulds and grease the sides with a little butter. Set aside.

Preheat the oven to 180C. Put the butter and sugar in a bowl and cream together to light and fluffy. Add the egg a little at a time whilst whisking, ensuring it is incorporated well before adding any more. Sift in the flour and fold in lightly, followed by the milk. Divide between the pudding moulds to two thirds full. Bake for 15-20 minutes or until risen, browned and the sponge springs back when pressed lightly.

Remove the puddings from the oven and run a palette knife around the edges to loosen. Tip out onto a plate and serve.