Hosting hungry guests for the King’s Coronation? The bank holiday weekend is the perfect time to host a dinner party for family and friends.

Jamie Oliver’s Speedy sponge puddings are the perfect puds for those who want to spend their weekend enjoying the festivities rather than being stuck in the kitchen.

The tasty treats cook in just 17 minutes and are “not too tricky” to make, according to the celeb chef.

Jamie’s recipe serves six sweet-toothed guests, so quantities can be amended for royal fans hosting fewer or more people.


  • Olive oil
  • 150 ml single cream , plus extra to serve
  • Two large eggs
  • 375 g blackcurrant, raspberry or strawberry jam, marmalade or golden syrup
  • 150 g self-raising flour
  • 100 g ground almonds
  • 400g tin of ready-to-serve custard

Simple swaps

If you can’t get hold of ground almonds, swap these in for 100g of self raising flour.

For a lighter pudding, use 250g of fine semolina flour instead of the ground almonds and self-raising flour.


1. Grease six microwave-safe teacups with a little olive oil.

2. In a large bowl, whisk 100ml of olive oil with the cream, eggs and two tablespoons of jam. Add the flour, almonds, a pinch of sea salt and whisk again to combine.

3. Divide the pudding mixture between the teacups and microwave in pairs on high for two and a half to three minutes, or until puffed up. Carefully turn them out onto plates.

4. Place the remaining jam inside a teacup and heat in the microwave for 20 seconds, then drizzle over the puddings. Finish with custard – you can heat it in the microwave according to packet instructions first if you like, and serve. Enjoy!

Speaking about his yummy sponge puddings Jamie stated: “With minimal ingredients but plenty of flavour, these cheeky little puddings are sure to put a smile on everyone’s face.

”They’re cooked to perfection in the microwave, so there’s no need to turn the oven on! When you need to knock out a last-minute dessert, look no further.”

Wonder why the Royal Family say “pudding” rather than “dessert”? Former royal chef Darren McGrady revealed all.

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