Speedy steamed sponge pudding

1. Add a tablespoonful of jam into the bottom each of 4 lightly oiled microwaveable thick glass tumblers, or into one small glass 500ml oven proof glass bowl. (Alternatively, you can substitute the jam with lemon curd, golden syrup, or chocolate spread.)
2. Beat the butter, sugar, flour, eggs, milk and vanilla extract together until it forms a runny batter.
3. Half fill each tumbler with batter or pour all the batter into a bowl.
4. Microwave for 2-3 mins, until sponge is risen and cooked in the centre.
5. Carefully run a knife around the inner edge of the bowl/tumblers. Place a plate over the top and turn upside down to release.
6. Serve hot with ice cream, custard, or vanilla yogurt.

75g Mortons Self Raising Flour
4 tablespoons raspberry jam
50g softened butter
50g caster sugar
2 eggs, beaten
3 tablespoons milk
1 tsp vanilla extract