Old School Jam Sponge and Custard

I was lucky enough to be sent a beautiful selection of jams, chutneys and preserves from Mrs Bridges and decided to make the British classic that is jam sponge and custard. Is there anything more comforting in the world than fluffy sponge with fruity jam and silky smooth vanilla custard? Follow my recipe to recreate this ultimate old school, budget friendly pudding which everyone will love.

1. Lightly grease four metal pudding or dariole moulds with butter. Put a generous heaped tbsp of raspberry jam in the bottom of each one.
2. Whisk together 125g softened butter with 50g golden caster sugar and the zest of a lemon and orange until very pale and fluffy (the longer you do this the better).
3. Add one large lightly beaten egg little by little, before folding in 125g of sifted self-raising flour and 1 tsp baking powder.
4. Fold in the juice of an orange and a tbsp of milk until the mixture has a soft dropping consistency. Spoon on top of the jam and cover each basin loosely in tin foil.
5. Put the basins in a large roasting tin and half fill the tin with boiling water so the water comes halfway up the basins. Bake for 45 mins at 200C /180C fan until the sponges have risen and are golden.
6. Once ready carefully turn out the sponges and serve with homemade vanilla custard. Curl up on the sofa and enjoy.