What I’m writing here is an incomplete recipe. This is because the sheer diversity of British sponge puddings is ridiculous, so I’d rather give you the basic recipe that you can tweak with any of the eleventy zillion different options.

Chocolate sponge, jam sponge, chocolate, and did I mention chocolate? Yum yum. All tweaks from this base recipe.

And yes, it’s keto friendly and gluten free, not that you can tell once it’s cooked. It’s just delicious.

1 stick of butter – 4oz, 112g

4oz / 112g monkfruit, erithrytol, or other keto sweetener

4oz / 112g almond flour

2 tablespoons coconut flour

1 teaspoon baking powder

Optional add-ins such as chocolate chips, cocoa powder, etc

1/2 teaspoon xanthan gum

1/2 teaspoon psyllium husk powder

1/4 tsp salt

2 large eggs

Cream the butter and sweetener together. Add all the dry ingredients and blend until fully incorporated. Add the eggs at a time and blend until fully incorporated.

Place the sponge into a suitable pudding basin – plastic or glass – that you have lightly buttered. If you’re adding extras such as jam, place it in the bottom of the pudding basin.

Allow the batter to rest for 20 minutes before you move to the next step. This will allow the binders to activate.

Microwave on full power (based on 700 Watt microwave) for 6 minutes. Allow to rest for 5 minutes while you whip up a batch of fresh custard.

Enjoy!