Ingredients
6 tbsp jam
125g soft butter or margarine
125g caster sugar
2 eggs
1 tsp vanilla extract
125g self raising flour
Lining paste
100g vegetable shortening or soft butter
100g plain flour
100g vegetable oil
Method
1. Preheat the oven to 180°c/ Gas mark 4 or amend the cooking time depending on the heat of your oven. For example, if you already have something cooking in the oven and the temperature is slightly lower you will just need to extend your baking time.
2. To make the lining paste, whisk together the vegetable shortening or butter and plain flour until you have a smooth paste. Add the vegetable oil. Brush some of this thick paste inside your tins. Keep the remaining paste in a jar in the fridge for up to one week.
3. Place a tablespoon of jam in the base of each pudding tin or ramekin dish or add all the jam to the bottom of the large pudding basin.
4. In a mixing bowl, whisk together all the remaining ingredients using the mixer until smooth and well combined. Use a spoon or ice cream scoop to divide the batter equally between the six tins/ ramekins or to spoon into the pudding basin.
5. If you just need two for now, freeze the other four in the tins, then oven steam from frozen for 30 minutes.
6. Place the puddings into the pan or casserole dish, then pour boiling water down the side into the pan (careful not to splash the puddings) so that it reaches about 2.5cm (1 inch) up the side of the tins or basin, then quickly on with the lid and into the oven.
7. These puddings will be steamed in 25 minutes (or an hour for the single pudding) - no steamer, no runny windows, no pan boiling dry, no extra fuel being used.
Flavour topping variations:
Lemon curd
Frozen berries and chocolate
Stewed apples
Cocoa (remove 1tbsp of flour and replace with the cocoa)
Golden Syrup
Comments
Post a Comment