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Wednesday, 28 November 2012

Steamed Jam Pudding Like Mother Used To Make

Why are all the best tasting foods,in life so fattening?,but a treat now and then can do no harm, this jam pudding is to die for, served with creamy custard or thick cream. As a child I was always back for seconds of this pudding.

Steamed Jam Pudding


125 g./4 oz.butter
125 g./4 oz.sugar
2 eggs
225 g./8 oz.self-raising flour,sifted
pinch of salt
150 ml./5 fl.oz.milk
45 ml./3 tbs.jam ( of choice )


a) Cream the butter and sugar together until fluffy
b) Beat in the eggs,then fold in the flour and salt,alternatively with the milk
c) Spoon the jam into the bottom of a well - greased heatproof basin,then spoon in the batter
d) Cover the basin with with a muslin cloth or foil across the opening to prevent water getting into 
e) Put the basin into a large pan half-filled with hot water and steam over a low heat for 1,1/2 to 2 hours, or until a knife inserted into the centre of the pudding comes out clean. 

Serves 4