Raspberry Pudding

I fondly remember steamed puddings growing up.  They were usually golden syrup and raisin and served steaming hot with home made custard.  This recipe pays a small homage to that and is quick and fun for everyone to enjoy.

Do follow the recipe about how full to make the pudding….. I overflowed the bowl.  What you can’t see at the back of the pudding in the hole where everything ran out down the side ! Enjoy and seasons greetings !

INGREDIENTS:
1/2 jar of raspberry jam
125g soft unsalted butter, plus more for greasing
125g caster sugar
125g plain flour
2 tablespoons baking powder
2 eggs
1 lemon, juice and finely grated zest
1 large ramekin/bowl
1 sturdy oven tray

METHOD:

Preheat the oven to 180°C and grease the Bowl. Plafe the 1/2 jar of Raspberry Kam into the bottom of the bowl to cover.

In the mixer cream the butter and sugar.


Mix in the eggs

mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and quickly mix.

Add the batter to the bowl, blobbing it on top of the jam, until the mixture comes three-quarters of the way up.  Smooth the top, then place on a thick oven tray and bake for about 60-75 minutes.

Remove from the oven, take off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.

Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any jam that has stuck to the bottom.  Serve immediately with custard, cream or ice cream.  Serves 6-8

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