Makes 4
This favourite dessert which can be whipped up in a jiffy is sweet and incredibly moist. Serve on its own, or with a drizzle of custard if desired. Yum!
To make more than 4, simply scale the recipe up or down.
What's in it?
70g 100% fruit raspberry jam (no added refined sugar, eg Bereenberg)
60g butter, cubed and at room temperature, plus a little extra to grease moulds
75g caster sugar
1/2 tsp vanilla bean paste
1 egg
75g self-raising flour
How do I make it?
1. Lightly grease 4 dariole moulds, ramekins or silicone moulds with butter. Spoon 1/4 of jam into each mould and smooth over base with a spoon.
2. Place sugar in mixing bowl and mill 10sec / speed 9. Scrape down sides of bowl.
3. Insert butterfly, add butter and vanilla then combine with sugar for 10sec / speed 4. Scrape down sides of bowl and cream for a further 1min / speed 4.
4. Add egg and mix for 20sec / speed 4. Remove butterfly.
5. Add flour and mix for 10sec / speed 4. Spoon equal quantities of batter into each mould, smoothing with a spoon. Place in varoma tray.
6. Pour 1.5L of water into mixing bowl, put varoma tray in place and steam puddings for 30min / varoma / speed 2.
7. Turn each mould onto a plate and let the jam dribble down the sides of the pudding. Serve immediately.
8 ProPoints per serve.
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