Photograph: Kate Whitaker
- 225 g damson jam
- 2 tbsp freshly squeezed orange juice
- 175 g soft butter, in pieces
- 175 g plain flour, sifted
- 1 tbsp baking powder
- 3 large eggs
- 150 g light muscovado sugar
- 1 tbsp clotted cream
- zest of 2 oranges
- 2 eating apples, cored, peeled and coarsely grated
Preheat the oven to 180°C, fan 160°C, gas 4. Butter 8 x 175ml nonstick mini pudding basins and line the bases with nonstick baking paper. Mix the damson jam with the orange juice and divide between the basins, spreading the mixture out over the base.
Whisk together the butter, flour, baking powder, eggs, sugar, cream and orange zest, then fold in the grated apple. Divide the mixture between the basins and place them on a large baking tray.
Bake the puddings in the preheated oven for 20-25 minutes or until risen. Remove from the oven and leave them to settle for 5 minutes. Run a knife around the inside edge of each basin and turn the puddings out on to plates. Remove the base papers – if any stubborn jam sticks to them, just spoon it on top of the sponges.
Get ahead: prepare the basins and add the jam to each one a few hours ahead. The cooked puddings can be frozen in the basins, covered with clingfilm. Defrost and reheat at 180°C, fan 160°C, gas 4, for 15-20 minutes.