Microwave Strawberry Sponge Pudding

Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the jam on top, then roughly spread out.

Add the flour, spread, sweetener, caster sugar, eggs, and baking powder to a mixing bowl. Whisk with an electric whisk for 2 minutes — until light and creamy.

Scrape the cake mixture into the bowl, on top of the jam layer.

Cover the basin and cook in the microwave for 6 minutes, until a knife inserted comes out clean. Leave to stand for 5 minutes.

Loosen round the edges of the basin with a knife, and place a plate on top. Flip over onto the serving plate, slice and serve.