Chelsea Trusted 135 Years SPOT

Jam Puddings

By Sophie Cooze
Jam Puddings
4 servings
  • 6 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 3 mins
  • Serves

    4 Tbsp jam (your choice of flavour)
    50g butter
    ¼ cup Chelsea White Sugar
    1 egg
    1 cup plain flour
    1 tsp baking powder
    ½ cup milk


    Lightly grease 4 straight-sided mugs & place 1 tablespoon of jam in the base of each mug.
    Place butter in a microwaveable bowl and melt on high for 60 seconds.
    Add sugar and egg and mix in well.
    Sift in flour and baking powder, add milk and mix well.
    Divide mixture evenly between the 4 mugs, being careful not to disturb the jam too much.
    Microwave on high for 3½ - 4 mins.
    Let stand for 1 min. Run knife round edge and tip out and enjoy!

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(6 reviews)


Was so good. Mixed some frozen raspberries with the jam, definitely try this pudding.

This is very similar to the recipe I had in the Edmonds Junior Cookbook in the 90s. I found it a bit dense though so need to sift the flour and add more milk I think. I added vanilla to give more flavour.

Also made a gluten free version, agree it is a bit eggy as gluten free tends to be. That is not the fault of the recipe. I will substitute some of the flour with cocoa on another day.

I made this with gluten free flour in two extra large mugs for my husband and I. Served it with big dollop of Greek yoghurt as it's needed something extra. Also a little eggy tasting (gluten free is never as good) but tasty enough. I would rate 3.5 if possible for the gluten free option.

so awesome would recommend, kids love, pleases every one

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