1. |
Turn oven on to 350 °F (180 °C). |
2. |
Grease 4x180 ml oven safe moulds. Pour 1/4 of jam into each mould. |
3. |
Beat egg and sugar together with an electric mixer until thick and creamy. Gradually fold in flour and milk in batches, then combine butter, vanilla essence and water. |
4. |
Fill moulds with the mixture. Place the moulds in a medium baking dish. Pour boiling water in the dish until it comes half-way up the moulds. |
5. |
Bake uncovered for about 25 minutes. |
6. |
Stand for 5 minutes before serving. |
7. |
Flip mould to serve. Sponge should be nice and fluffy. |
8. |
Serve with custard, cream or ice-cream. |