Monday, 25 July 2011

Jam Sponge Pudding

The end result should look something like this!
Traditional pudding recipes ask you to cover and steam a pudding for about 1-2 hours.  Unless you have an Aga or something that is on anyway, this takes a great deal of fuel.  I suppose it could be done in a modern steamer - it might be worth a go.  However, I discovered some time ago that your basic "steamed pudding" also cooks beautifully in the microwave in only 3 minutes. 

This recipe is adapted from one of my most useful baking books: The Anniversary Cook-Book (sic) of the Dumfriesshire Federation SWRI.  That's the Scottish Women's Rural Institute to you and me, or simply, "The Rural".  The cookbook was a long-ago gift from an aunt, and what The Rural doesn't know about baking isn't worth knowing.

This recipe is easily halved.

serves 4-6

2 eggs, and their weight in margarine and sugar
5 oz self-raising flour
3 tbsp raspberry jam

Cream (beat together) the margarine and sugar until light and fluffy.  
Add the beaten egg and the flour alternately to the creamed mixture.
Cut 1 tbsp of jam through the cake mixture, but not really mixing.  (you can omit this, and save a spoonful of jam)
Put the other 2 tbsp jam in the bottom of a greased pudding bowl.  Spoon the cake mixture on top.

To Steam: cover with greaseproof paper (make a fold in it to allow for expansion, and secure with string or an elastic band).  Steam for one hour.

To Microwave: cover with clingfilm or simply a plate, and microwave for 3 minutes only.

To serve, loosen the edges with a knife, then turn out onto a plate so that the jam drips down the side.  To achieve the heights of true comfort food, serve with custard!


mmp said...

really yummy with foraged fruit in the bottom of the bowl as well

we've had blackberries/ raspberries/ wild strawberries/ elderberries and cherries

Fran said...

That does sound very yummy indeed, mmp. Unfortunately, this is Scotland, where wild fruit is not very plentiful. However, there may well be some brambles (blackberries) around soon - thanks for the reminder to check this out.