Soft and spongy with a generous helping of sumptuously sticky rhubarb & custard jam.
55g self-raising flour
½ tsp baking powder
55g caster sugar
2 drops of vanilla essence
55g Duerr’s Rhubarb & Custard Homebaking Jam (or jam of your choice)
Preheat oven to 170 °C (gas mark 3).
Sift the flour and baking powder into a bowl.
Add the margarine, sugar, egg and vanilla essence.
Mix together until it forms a creamy texture.
Put 25g of rhubarb & custard homebaking jam into the bottom of each ramekin.
Divide the batter between the 2 ramekins and bake in the oven for about 20 minutes until golden brown and cooked through.
Can be stored in the refrigerator for 2 to 3 days and reheated as required (if reheating in the microwave be very careful because the jam will get very hot).
Serve hot either in the ramekin or turned out with custard, cream or evaporated milk as a filling dessert.