fat for greasing
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
2 tbsp (30 ml) raspberry jam or jelly
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
2 tbsp (30 ml) raspberry jam or jelly
method
1. Grease a 1 litre (1 3/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture.
6. Add the jam or jelly, using a skewer to draw it lightly through the mixture to create a ripple effect.
7. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
8. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
9. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/4 - 1 1/2 hours.
10. Leave for 3 - 5 minutes at room temperature to firm up, then turn out on to a serving plate.
11. Serve with Vanilla Custard.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture.
6. Add the jam or jelly, using a skewer to draw it lightly through the mixture to create a ripple effect.
7. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
8. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
9. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/4 - 1 1/2 hours.
10. Leave for 3 - 5 minutes at room temperature to firm up, then turn out on to a serving plate.
11. Serve with Vanilla Custard.
serving amount
serves 6
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.
