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Raspberry Jam and Vanilla Steamed Pudding

Raspberry Jam and Vanilla Steamed Pudding recipe, brought to you by MiNDFOOD.

Raspberry Jam and Vanilla Steamed Pudding

Piping hot out of the over, these steamed puddings with raspberry jam and vanilla are the perfect winter dessert.

Serves 6

145g butter, softened

½ cup caster sugar

1 tsp vanilla extract

2 eggs

1½ cups self-raising flour

½ cup milk

1/3 cup raspberry jam, to serve

thick cream, to serve

1 Put 20g butter in a small microwave-safe jug. Microwave on high for 20 seconds or until melted. Brush a 4-cup-capacity pudding basin with butter.

2 Refrigerate pudding basin for 
5 minutes or until butter is set. Brush again with butter and return to fridge. (This makes it easier to remove the pudding when cooked.)

3 Using an electric mixer, beat remaining butter, sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition until well combined. Sift flour into mixture. Add milk and stir until combined.

4 Spoon batter into prepared pudding basin. Smooth top of pudding with the back of a wet spoon. Put a sheet of baking paper on a flat surface. Top with a sheet of foil. Make a pleat through the centre of both. Put over pudding basin and tie with string.

5 Put a saucer upside down in the base of a large saucepan. Sit basin on saucer. Pour enough hot water into saucepan to come halfway up the sides of the basin.

6 Bring water to the boil, reduce heat and simmer, covered, for 1½ hours or until cooked through when tested with a skewer. Check water level during cooking, adding more water if required.

7 Remove pudding basin from saucepan. Remove cover. Stand for 
5 minutes before inverting onto a 
serving plate.

8 Put raspberry jam in a small bowl and stir over low heat until warm and runny. Spoon warm jam over pudding. Serve warm with thick cream.

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