Steamed jam pudding

By Drum Digital
23 July 2014

Winter time is pudding time. This simple, old-fashioned steamed pudding will go down well on a cold day.

Serves 6

Preparation: 10 min

Cooking: 2 hours

45 ml (3 T) strawberry jam

430 ml (1¾) self-rising flour

5 ml (1 t) baking powder

175 g butter, softened

250 ml (1 c) caster sugar

3 eggs

1 . Grease an enamel bowl with butter and put the jam in the bottom.

2 .  In a large bowl sift together the flour and baking powder.

Add the butter, caster sugar and eggs and whisk until well mixed. Spoon into the enamel bowl and smooth the top out with the back of a spoon.

4        Loosely wrap the bowl in a muslin cloth, tying the ends together on top. Put an upturned saucer in the bottom of a large pot, put the pudding bowl on top and pour in boiling water until it reaches halfway up the side of the bowl. Cover the pot immediately and simmer slowly over medium heat for 2 hours. Check from time to time that there is enough water in the pot.

5        Remove from the water and cool. Turn out on a serving plate and serve with fruit or custard if you like.

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