My microwaveable gluten free jam sponge pudding recipe is perfect when you need a warming dessert in a hurry – 1 and a half minutes to be exact! Oh and my recipe is dairy free too.
I’m a firm believer that nobody should ever have to miss out on dessert because of gluten/dairy. I mean, maybe 10 years ago, but not these days – surely?! Well, just in case, I made my microwaveable gluten free jam sponge pudding recipe to be doubly sure…
So what’s so great about my gluten free jam sponge pudding recipe? Stand back everyone, I think it’s time to pull out the bullet points:
- It’s easy peasy to make in the microwave.
- You only need 6 ingredients.
- You can make it in a bowl if you don’t have a ceramic mini pudding basin…
- It cooks in 1 and a half minutes!
*blows non-existent smoke from non-existent gun*
But I guess the best thing about it is that it tastes bloody awesome! It’s just like a light and fluffy, steamed sponge pudding with sweet, sticky jam on top. What’s not to love?
Plus, you can easily make it dairy free too simply by using dairy free margarine instead of butter if you fancy.
I would highly, highly recommend serving this up straight from the microwave with cold custard straight from the fridge – I actually used Alpro dairy free soya custard in the photos.
Does anyone else love a hot pudding with cold custard, or is that just me?! I guess you can warm your custard up in the microwave too if the thought of that offends you!
Also, I’m a little greedy with the jam, so I microwaved an extra couple of tablespoons in a separate bowl and dolloped it on top. But shh… don’t tell anyone!
The sponge is lovely and light, really nice and soft since it’s basically steamed in the microwave. Then, that jam is lovely and sticky after a quick blast.
With custard, it’s a match made in heaven! Here’s a few Q&As on my gluten free jam sponge pudding recipe to make sure you get it right first time…
Help! It keeps overflowing when I cook my sponge pudding in the microwave. What do I do?
Oh dear, clean your microwave after, of course! But seriously, that sounds like you might have just filled your microwaveable bowl too high.
I aim for half way up the bowl when I fill it with cake batter. That way, it has lots of room to rise. Even if it overflows over the edges a little, it should still be fine to eat.
There’s holes in my pudding where the jam was! What did I do wrong?
Putting in too much jam can make it bubble quite violently in the microwave and the bubbling will leave holes behind.
Spreading a fairly modest layer of jam in your microwaveable will help to prevent this. You’ll still be left with a nice amount of jam and you can always add more after!
My gluten free jam sponge pudding didn’t rise much and it’s a little stodgy. What happened?
If you don’t put the plate on top, the cake will rise up and promptly sink back down. It needs to the plate on top to steam and make the pudding rise to be nice and light.
So definitely make sure you put the plate on top before cooking!
My gluten free jam sponge pudding wasn’t cooking in the time you mentioned. Why?
The size of the bowl you use can massively influence the cook time. Using the amounts in the recipe card below, I was able to make two small sponge puddings.
These both took 1 and a half minutes, or slightly less to cook. If you make one enormous sponge pudding, you’ll probably need to cook it for longer.
In that case, cook it for around 2 and a half minutes. A really wide, flatter bowl will also cook quicker than a deeper bowl so bear that in mind too.
Ok, so here’s my microwaveable gluten free jam sponge pudding recipe…
Ingredients for my gluten free jam sponge pudding recipe
- 50 g gluten free self-raising flour
- 50 g caster sugar
- 50 g butter or dairy free margarine
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp strawberry or raspberry jam
See the recipe card below for the method and don’t forget to leave me a star rating if you enjoyed it. It really helps!
Gluten Free Jam Sponge Pudding Recipe (dairy free)
Ingredients
- 50 g gluten free self-raising flour
- 50 g caster sugar
- 50 g butter or dairy free margarine
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp strawberry or raspberry jam
Instructions
- Using an electric whisk, mix together your dairy free margarine and sugar.
- Add the egg to your mixing bowl. Put in a tsp of vanilla extract and whisk again until well combined.
- Lastly, add the gluten free self-raising flour and whisk for one last time until you're left with a nice, smooth mixture.
- Grab a microwaveable bowl - mine is a tiny ceramic pudding basin about 5cm wide. Grease it by spreading a thin layer of dairy free margarine all around the inside of it. I do this with some kitchen roll. Then spread a nice, even layer of jam around the inside of the bowl - don't use too much!
- Fill your bowl with your cake mixture up to half-way full. It'll rise a lot, so you'll need to leave the extra space or it'll overflow when cooking.
- Place your bowl onto a plate to catch any that might overflow. Then cover the bowl with another plate and microwave on full-power (900W) for 1 and a half minutes if you're using a small pudding basin (about 5cm in diameter). Or between 2 to 2 and a half minutes in an average-sized cereal bowl.
- Enjoy!
Thanks for reading how to make my microwaveable gluten free jam sponge pudding recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
