Friday, 12 September 2014

Individual Raspberry Jam Steamed Puddings

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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