Friday 23 February 2018

Jam Pudding

Jam Pudding
Jam Pudding

Darina Allen

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.


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.

Weekend Magazine

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life