Yum! That’s the only word you need to describe this fabulous steamed pudding.
Steamed Jam Sponge Pudding
4-6
90
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 4 tbsp | Raspberry or strawberry or cherry jam |
| 100g | Self-raising flour |
| ¼ tsp | Salt |
| 75g | Light soft brown sugar |
| 65g | Trex, at room temperature |
| 1 | Large egg |
| 3 tbsp | Milk |
| ½ tsp | Vanilla extract |
| Custard, to serve |
Method
Lightly grease the pudding basin with a little Trex, then add the jam to the basin.
Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take 1-2 minutes.
Pour the mixture into the pudding basin and level the top. Cover tightly with a piece of foil.
Place the basin in a steamer, cover with the lid and steam steadily for 1¼-1½ hours taking care that the steamer does not boil dry — top up with boiling water if necessary.
Carefully turn out the pudding and serve with custard.
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