Go on... treat yourself to a taste temptation; Inspired by pudding week on the Great British Bake Off, here are some autumn chill-busters for you to try at home steamed jam sponge pudding.
INGREDIENTS (Serves 4-6) Preparation: 15 minutes/Baking: 90 minutes A little TREX, for greasing 4 tbsp. raspberry or strawberry or cherry jam 100g self-raising flour 1/4 tsp salt 75g light soft brown sugar 65g TREX, at room temperature 1 large egg 3 tbsp. milk 1/2 tsp vanilla extract Custard, to serve METHOD 1. Lightly grease the pudding basin with a little TREX, then add the jam to the basin.
2. Sift the flour and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy - this will only take 1-2 minutes.
3. Pour the mixture into the pudding basin and level the top. Cover tightly with a piece of foil.
4. Place the basin in a steamer, cover with the lid and steam steadily for 11/4-11/2 hours taking care that the steamer does not boil dry top up with boiling water if necessary.
5. Carefully turn out the pudding and serve with custard.
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Oct 1, 2017|
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