33
RASPBERRY JAM PUDDINGS
Servings:
6
Prep. Time:
10 minutes
Cooking Time:
30 minutes
Ingredients:
150g raspberry jam
120g unsalted butter, softened, plus extra for greasing
120g golden caster sugar
120g self-raising fl our
2 medium free range eggs
½ tsp. baking powder
½ tsp. vanilla essence
Pinch of salt
Method:
• Add water to the steam line in the baking pan of the Cooking and place in the steam tray.
• Grease 6 individual pudding moulds.
• Place 2 tsp of raspberry jam in the bottom of each mould.
• Whisk together the remaining pudding ingredients in a bowl, until light and fl uff y. Carefully
spoon the pudding mixture into the individual moulds, smoothing the tops fl at.
• To cover the moulds you need to cut 6 squares of aluminium foil, large enough to fi t over the
moulds, whilst allowing some room for expansion.
• Grease the underside of the foil squares. Fold a pleat in the middle and place on the puddings,
ensuring the foil fi ts snugly around the edges of the moulds.
• Place the puddings evenly onto the steaming tray and secure the glass lid. Set the temperature
to ‘MEDIUM’ and steam for 30 minutes.
• Once the time is up, carefully remove the puddings, take off the wrapping and discard.
• To serve, turn the puddings out onto individual plates.
