- Prep time
- 15 minutes
- Cooking time
- 90 minutes
- Serves 4
- Here’s a simply classic pudding that’s sure to remain a family favourite for many years to come!
- 100g butter or margarine
- 100g caster sugar
- 2 eggs, beaten
- Couple of drops of vanilla essence
- 175g self raising flour
- 30ml milk
- 2tbsp Original Strawberry Whole Fruit Jam
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!