Our steamed puddings were always made with jam, any sort and sometimes a combination, I recall one pudding that had red jam on one side and apricot on the other.
or if we had no jam it was Golden Syrup.
Always a large pudding, we never had individual puddings like this little golden syrup pudding.
and served with custard, if we were lucky custard and cream.
My original recipe was made using the traditional method of creaming the butter and sugar, these days I put everything in the food processor and blitz until mixed.
This pudding is quite generous, cut any leftover pudding into portions, wrap in clingfilm and freeze. Reheat in the microwave.
3 - 4 tablespoons of jam
125 g butter
½ cup sugar
2 teaspoons vanilla essence
1 ¼ cups SR Flour
1/3 cup milk
Custard, cream, icecream
Grease pudding basin*, add jam. It needs to be about 1 cm thick and put aside
Cream butter and sugar
Add eggs and vanilla, mix well.
Stir in flour and milk, mix well
Place pudding mixture on top of the jam.
Cover with kitchen parchment and then basin lid.
Place in steamer or stand on a trivet or upturned saucer in a large pot with approximately 4 cm boiling water and cook for approximately 1 and 1/2 hours. Check the water, during cooking and add more if necessary.
Check that the pudding is cooked by removing lid and paper and testing with a skewer.
Invert onto a plate, the jam should be on the top.
Serve with custard, cream or icecream or a combination.
*This can be made as individual puddings. Use greased moulds, cover with kitchen parchment, then foil. Use a rubber band to hold the papers in place. Small puddings will cook faster, approximately 45 minutes