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Jam doughnut-inspired self-saucing pudding recipe

Jam doughnut-inspired self-saucing pudding recipe

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Transform your favourite bake into a decadent dessert! Our self-saucing pudding has a warm jammy middle, just like a doughnut. See method

  • Serves 8
  • Takes 1 hr 20 mins, plus cooling
  • 414 calories / serving
  • Vegetarian


  • 170g butter, very soft, plus extra to grease
  • 100g strawberries, stems removed and finely chopped
  • 100g Tesco Finest strawberry conserve
  • 1 tbsp cornflour
  • 170g caster sugar, plus 1 tbsp to dust
  • 220g self-raising flour
  • 2 medium free-range eggs, room temperature and lightly beaten
  • 1 tbsp vanilla extract
  • fresh custard, to serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    12g 62%
  • Sugars

    31g 34%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 51.9g Protein 4.9g Fibre 1.6g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a roughly 19cm round, ovenproof dish with butter.
  2. Mix together the strawberries, jam and cornflour in a bowl until evenly combined. Set aside.
  3. Using an electric whisk, beat the butter, sugar, flour, eggs and vanilla extract together until smooth.
  4. Spoon half the batter onto the base of the dish and top with the strawberry mixture, leaving a 3cm border around the edge. Top with the remaining sponge mixture, smoothing the top with the back of a dessert spoon. Bake on the middle shelf of the oven for 1 hr-1 hr 10 mins until golden, risen and a skewer comes out clean when inserted into the sponge.
  5. Set aside to cool for 10 mins, then dust with the remaining 1 tbsp of caster sugar. Serve topped with warm or cold custard, as you prefer.

Tip: This recipe uses a quick and easy, all-in-one sponge method, so it’s essential all of the ingredients, especially the butter and eggs, are at room temperature to prevent a lumpy batter.

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