Steamed Jam Pudding

Steamed puddings are classic in British cuisine, the food that most strongly influenced the early Australians. There are two methods of steaming both given in detail in the note below.

• 1 tablespoon dripping or shortening
• 1 cup sugar
• 2 eggs
• 1 1/2 cups self- raising flour
• 6 teaspoons any variety jam
• 1 teaspoon baking soda (bicarbonate of soda)
• 1/2 cup milk

METHOD

Cream together the shortening and sugar.

Add the eggs one at a time, beating well after each addition.

Sift flour and baking soda. Stir into sugar mix, alternately with milk, stirring constantly.

Place jam into base of a greased pudding steamer. Pour cake mixture over jam.

Steam in a pan of boiling water for two hours. (see below)

To serve, turn pudding steamer upside down and the hot jam will run down sides of pudding.

Serve with boiled vanilla custard.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

Notes:

1. Place jam and then mixture in a pudding steamer with a lid. Place into a pot with boiling water that will come halfway up the side of the steamer, and keep topping it up every 30 mins. Keeping the lid of the pot on tightly to keep in the steam.

2. Place the jam and then the mixture into a greased ceramic bowl. Cover with greased grease-proof paper, tying the edges down with kitchen string. Sit the bowl onto a tea towel, bring the corners to the top and make a tie. Use this to lift the bowl into and out of the boiling water. Have the water come half way up the side of the bowl and top up every 30 mins. Keep the lid of the pot on tightly. THIS IS THE OLD FASHIONED METHOD.

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