fat for greasing
3 tbsp (60 ml) red jam
2 cups (200 g) 7 1/2 oz flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 egg, beaten
about 75 ml (5 tbsp) milk
3 tbsp (60 ml) red jam
2 cups (200 g) 7 1/2 oz flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 egg, beaten
about 75 ml (5 tbsp) milk
method
1. Grease a 1 litre (1 3/4 pint) pudding basin and cover the base with the jam.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Sift the flour, salt and baking powder into a mixing bowl.
4. Rub in the butter or margarine and add the sugar.
5. Stir in the egg and milk to give a soft dropping consistency.
6. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
7. 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.
8. 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 1/2 - 2 hours.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Sift the flour, salt and baking powder into a mixing bowl.
4. Rub in the butter or margarine and add the sugar.
5. Stir in the egg and milk to give a soft dropping consistency.
6. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
7. 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.
8. 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 1/2 - 2 hours.
serving amount
serves 6
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