Jam Pudding

admin, January 15, 2015

Serving Size: 4


  1. 125 gram(s) butter, softened, plus extra to grease
  2. 4  level tbsp raspberry jam
  3. Grated zest of 1?2 orange, plus about 8tbsp juice
  4. 50 gram(s) caster sugar
  5. 1 large egg, lightly beaten
  6. 125 gram(s) self-raising flour, sifted



  1. Grease the inside of four 175ml (6fl oz) pudding basins with butter. Put 1tbsp of jam in the bottom of each and put to one side. Preheat the oven to 200°C (180°C fan) mark 6.
  2. Whisk together the butter and orange zest with a small electric whisk until smooth. Whisk in the caster sugar until thoroughly combined – about 10min – then gradually whisk in the egg. Fold in flour, then sufficient orange juice to give a soft dropping consistency. Spoon on top of the jam and smooth the surfaces.
  3. Butter four discs of foil, measuring about 12.5cm (5in) across, and cover the puddings with them, folding under the rim to secure. Put the basins in a large roasting tin. Pour in enough boiling water to come at least halfway up their sides. Cook for 45min or until the puddings are risen, cooked to the center and golden brown on top. Lift out of the roasting tin, un-mould when ready and serve with pouring cream or custard.
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