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

Ingredients

2 eggs, and their weight in margarine and sugar

5 oz self-raising flour

3 tbsp raspberry jam

Method

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!