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Mini Jam Sponge and Custard

A delicious sponge made with McDougall Sponge mix topped with strawberry jam and served with warm custard.

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 10
Serving Size: 177g

Meal Type:
Channel: ,


  • 675g McDougalls Sponge Mix
  • 332ml Water
  • 275g Strawberry Jam
  • 500ml Bird's ready to serve Custard


  1. Place HALF the correct amount of water into a mixing bowl and add the weighed out McDougalls sponge mix.
  2. Select the whisk attachment and mix on a slow speed for 1 minute.
  3. Scrape down
  4. Mix for a further 4 minutes on medium speed.
  5. Grease 10 individual pudding pots and place 25g (1oz) Strawberry jam in the bottom of each pot.
  6. Using an ice cream scoop, portion the sponge mix into the moulds. (2 scoops per pot)
  7. Cover each mould with a piece of pleated foil and steam for 20 - 30 minutes in a combi steamer or bake in the oven at 170°C/375°F/ gas mark 4 for 30 - 35 minutes. Note: when baking in the oven, place the pots in a deep baking tray and half fill with boiling water.
  8. Serve hot with some warm Bird's Custard.

Additional Tips

As an alternative make one large sponge.