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Jam Sponge Pudding




Source of Recipe


the web


List of Ingredients




3 - 4 Tbsp your favourite jam
4oz / 120g butter, softened
4oz / 120g caster sugar
few drops of vanilla essence
2 medium size eggs, beaten
6oz / 175g self raising flour, sifted
a little milk to mix
custard to serve

Recipe



Half fill a steamer or large pan with water and Bring it to the boil. If using a large pan, first place a saucer upturned in the bottom. Grease and base-line a 1½ pint / 850 ml pudding basin. Spoon in the jam.
Place butter and sugar in a bowl, beat with a wooden spoon or electric whisk until pale and fluffy (the mixture - not you!). Stir in vanilla essence, then gradually beat in the eggs. Add a little flour if necessary.

Using a large metal spoon, fold in the remaining flour into the egg mixture with enough milk to give a dropping consistency (a spoonful of the mixture should fall off the spoon when gently tapped). Spoon the mixture into the prepared pudding basin.

Cover with pleated, greased greaseproof paper and foil and secure with string. Steam for 1½ hours. Check the water level in the pan from time to time and top up if necessary. turn the pudding out on to a serving plate and serve immediately with custard.

To cook in the microwave:

Cover the basin loosely with covering film and cook on high (100%) for 4 - 6 minutes until pudding is just dry on top and shrinks away from the sides of the basin. Leave to stand for 3 - 4 minutes. Best eaten within 10 minutes of making.