Saturday, 12 May 2012

What a better way to use your favorite jam than in a Streamed Pudding.   Substitute your favorite jam for the raspberry jam in the recipie and enjoy in winter.  What a treat.  Better still use the jams made in summer.

Steamed pudding

Ingredients (serves 6)

  • 125g unsalted butter, softened, plus extra, for greasing
  • 1/2 cup (110g) caster sugar
  • Finely grated rind of 2 lemons
  • 1 tbs lemon juice
  • 2 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 3/4 cup (180ml) warm milk
  • 1/3 cup (80g) raspberry jam
  • Custard or thick cream, to serve


  1. Grease a 4-cup capacity porcelain pudding basin with butter. Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy. Add lemon juice and 1 egg. Beat on medium speed until well combined. Add remaining egg and beat until smooth. Sift 1/2 cup flour and a pinch of salt over butter mixture then, using a large metal spoon, gently fold in. Add milk and sift remaining flour over batter then fold in.
  2. Spoon batter into prepared basin then, using the back of a wet spoon, smooth top. Layer a sheet of baking paper and foil together on a work surface then form a 3cm pleat down the centre. Cover basin with layered paper and foil then secure with unwaxed kitchen string. Trim excess foil and paper - make sure it is trimmed short enough so that it does not come in contact with the water, or it may seep into the pudding.
  3. Place a trivet or upturned saucer in the base of a large saucepan. Place basin on top then pour in enough boiling water to reach halfway up sides of basin. Cover pan with a lid and simmer over low-medium heat for 1 3/4 hours or until a skewer inserted into the pudding comes out clean. Remove pudding from saucepan then remove foil and paper. Stand for 5 minutes before inverting on to a plate. Place jam in a small saucepan and stir over medium heat until liquefied then drizzle over pudding. Serve immediately with custard or thick cream.

     Steamed pudding

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