Steamed Jam Pudding
This is another old fashioned dessert, quick and easy to make. Goes well with custard or cream
Preparation time 10 minutes
Cooking time 2 hours
- 4oz (110g) butter
- 3 ½ oz (100g) castor sugar
- 2 large eggs
- 6oz (180g) self raising flour
- ½ teaspoon of vanilla essence
- Pinch of salt
- 3 tablespoon raspberry jam
Put the butter, sugar and vanilla essence in a bowl and cream until light and fluffy. Add the eggs one at a time beating well after each addition. Sift the flour and salt and add to the mixture a little at a time alternatively with the milk.
Grease a 1.2ltr china/pirex pudding basin and spread the jam in the base. Spoon the pudding mixture on top of the jam. Cover with a double layer of greaseproof paper on top of the basin, and a layer of tinfoil, and tie with string.
Place a saucer in the bottom of a large pan of boiling water, place the basin on this, making sure the water comes half way up the sides of the basin. Cover the pan and steam for 2 hours, adding boiling water to the pan when necessary.
When cooked tip out onto a serving dish and serve warm.