Baked Jam Sponge Pudding

1. Preheat your oven to 190ºc or 180ºc if it’s a fan oven.

2. Lightly grease a non-stick sponge tin or ovenproof dish. Spread the jam into the bottom of the tin evenly.

3. In a mixing bowl, whisk the butter and sugar until pale and fluffy. Add the lemon zest and slowly add the beaten egg. Gently fold into the mixture sieved flour and finally add the milk.

4. Spoon your mixture on top of the jam and bake for 30-40 minutes, or until the sponge is firm to the touch.

5. Remove from the oven and leave to rest for 5 minutes.

6. Allow to cool slightly before serving. Portion and serve with either custard or pouring cream.