This was one of our favourites; we raced home from school for lunch even faster when we knew Mummy was cooking a steamed jam pudding. Serves four.
YOU WILL NEED
110g/4oz butter, at room temperature
110g/4oz caster sugar
2 eggs, free range if possible
A few drops of pure vanilla essence
170g/6oz plain white flour
½ tsp baking powder
About 1 tbsp milk or water
3-4 tbsps homemade raspberry jam Raspberry jam sauce 4-6 tbsps homemade raspberry jam
150ml/¼ pint water
Rind and juice of ½ lemon
Sugar, to taste
12.5cm/5in pudding bowl
Cream the butter, then add the caster sugar and beat until white and creamy.
Whisk the eggs with the vanilla essence and beat, a little at a time, into the creamed butter mixture.
Stir in the flour and baking powder and add a little milk or water if necessary to make a dropping consistency.
Grease the pudding bowl. Spread raspberry jam over the bottom and sides, then carefully spoon the cake mixture into the bowl. Cover with pleated greaseproof paper, tied on firmly, and steam the pudding for about 1½ hours. Meanwhile, make the raspberry jam sauce. Heat the jam with the water, add the lemon rind and juice and sweeten with a little extra sugar, if necessary.
Turn the pudding on to a hot dish and serve with the sauce and lots of softly whipped cream.