|Soft margarine||1⁄2 Cup (8 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Self rising flour||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Warm water||2 Tablespoon|
|Blackberry jam||4 Teaspoon|
Mix the margarine, sugar, eggs, flour and vanilla extract to a soft consistency .
With the motor running, add the water through the feeder tube until well-mixed.
Grease four ovenproof custard cups and place them on a baking sheet.
Put a spoonful ofjam in the base of each cup and cover with the sponge mixture.
Bake at 350Â°F for 25 minutes, then turn out and serve hot with some additional hot blackberry jam.