2 tbsp raspberry jam
2/3 cup (150 g) butter or margarine
3/4 cup (150 g) caster sugar (superfine granulated)
3 eggs grated
rind of 1/2 lemon
1 1/3 cup (5 1/2 oz) 150 g plain flour
1 tsp baking powder
fat for greasing
2/3 cup (150 g) butter or margarine
3/4 cup (150 g) caster sugar (superfine granulated)
3 eggs grated
rind of 1/2 lemon
1 1/3 cup (5 1/2 oz) 150 g plain flour
1 tsp baking powder
fat for greasing
method
1. Work together the fat and sugar until light and creamy.
2. Beat in the eggs gradually.
3. Add the lemon rind and the jam
4. Sift together the flour and baking powder and fold lightly into the mixture.
5. Put into a greased 750 ml basin, cover with greased paper or foil and steam for 1 1/4 - 1 1/2 hours.
6. Leave in the basin at room temperature for 3-5 minutes, then turn out.
7. Serve with warmed raspberry jam
2. Beat in the eggs gradually.
3. Add the lemon rind and the jam
4. Sift together the flour and baking powder and fold lightly into the mixture.
5. Put into a greased 750 ml basin, cover with greased paper or foil and steam for 1 1/4 - 1 1/2 hours.
6. Leave in the basin at room temperature for 3-5 minutes, then turn out.
7. Serve with warmed raspberry jam
serving amount
serves 6
rate this recipe
5.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
