Teacup sponge pudding

Now this is a fun one to make with the kids:

Ingredients (serves 8)

4 tbs strawberry conserve
4 tbs dried-apricot jam
175g unsalted butter, softened
175g caster sugar
1 lemon, rind finely grated
3 eggs
175g self-raising flour, sifted
40ml (2 tbs) milk


Preheat oven to 180°C. Grease eight 250ml-capacity teacups. Place a tablespoon of strawberry conserve or apricot jam in the base of each cup.

Cream the butter, sugar and rind in an electric mixer until pale. Add eggs one at a time, beating after each addition, until just combined. Fold in flour and milk until combined. Divide mixture between cups, place on a tray and bake for 20 minutes. Turn out onto a plate, or serve in cups with cream or ice-cream.

Recipe courtesy Delicious.