Ingredients
⅓ cup raspberry jam
½ cup raspberries
fresh or thawed frozen
125g unsalted butter
softened, plus extra, for greasing
½ cup caster sugar
2 lemons
Zest of, finely chopped
2 eggs
2 cups plain flour
2 baking powder
1 cup warm milk
(250mL)
Ice cream or thick cream
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 1L (4-cup) capacity porcelain pudding basin
- 1 Electric mixer
- 1 Baking paper
- 1 Aluminium foil
- 1 Unwaxed kitchen string
- 1 Large saucepan or pot
- 1 Skewer
Instructions
- Grease a 1L (4-cup) capacity porcelain pudding basin with butter. Put it in the fridge for 5 minutes, then grease again. Place jam and raspberries in the base of the basin.
- Using an electric mixer to beat butter, sugar and lemon rind until light and fluffy. Add eggs and beat on medium speed until smooth. Sift flour and baking powder into mixture, pour in milk and beat on low speed until just combined.
- Spoon batter into basin, smooth top and place a circle of baking paper over the surface of the pudding. Place two circles of aluminium foil over the basin and tie on with unwaxed kitchen string.
- Place basin in a large saucepan or pot and pour in enough boiling water to reach halfway up the side of the basin. Cover and simmer for 1 and a half to 2 hours or until a skewer inserted into the pudding comes out clean. Check the water level every 30 minutes and top up if necessary.
- Remove pudding from saucepan, remove foil and paper, stand for 5 minutes before inverting on to a plate. Serve immediately with custard or thick cream.
Notes
Tip
Make sure the foil does not touch the water or it may seep into the pudding.
Tip
Would recommend this as a weekend dish if you have to do kinder/school pick up. While it is quick to prepare the mixture, the steaming time is a bit of a problem. Needs to be started at about 4pm to be ready for dessert.
Variation
Make gluten-free using gluten-free plain flour and 3 teaspoons baking powder.
