- Cream together the butter and sugar then gradually beat in the eggs and vanilla essence until thoroughly combined. Using a metal spoon, fold in the sifted flour and add just enough of the milk to give a dropping consistency.
- Spoon the Original Strawberry Whole Fruit Jam into the bottom of a greased, 900ml (1½ pt) pudding basin. Pour over the pudding mixture and cover with greaseproof paper or foil, secured with string around the rim.
- Place in a heavy bottomed saucepan, large enough to comfortably fit the basin with at least a 2½ cm gap all around. Fill the sauce pan around the basin with boiling water, about ¾ full. Steam for 1½ hrs making sure the water is topped up at all times.
- Carefully remove the greaseproof paper or foil and pierce with a skewer. The sponge will be cooked when the skewer is clean. Place a plate on top of the basin and turn upside down.
NB. Take care as both the steam and jam will be extremely hot!
Serves four to six Prep time: 15 minutes Cook time: 90 minutes
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