Raspberry Jam & Vanilla Steamed Pudding. Piping hot out of the over, these steamed puddings with raspberry jam and vanilla are the perfect winter dessert.
Raspberry Jam & Vanilla Steamed Pudding
145g butter, softened
½ cup caster sugar
1 tsp vanilla extract
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.