I love a good steamed pudding in winter, but the task of having to boil it and have it cook for almost 2 hours, often puts me off. This recipe you could say is a cheats version as it tastes just as good as a traditional steamed pudding, yet is much simpler and quicker to make. It is a wonderfully comforting sponge pudding and goes down a treat for Sunday lunch, with a dollop of custard or whipped cream. You can use any jam you like, or even Maple Syrup instead. Enjoy!
125g Butter, softened
150g Castor Sugar
1tsp Vanilla Essence
2 Large Eggs beaten
225g Self Raising Flour
150ml Full Cream Milk
pinch of salt
- Preheat the oven to 180C.
- Lightly grease a baking dish and then layer the apricot jam across the bottom of the dish.
- Cream the butter and sugar together with a fork.
- Add your eggs and vanilla essence gradually and beat well.
- Sift in the flour and salt and fold lightly in, alternating with the milk.
- Beat until the mixture is smooth.
- Pour the mixture on top of the layer of apricot jam and bake in the oven for around 30minutes, or until slightly brown and the mixture has pulled away from the edge of the dish.
- Once it is ready, remove the dish from the oven, slide a knife around the edge of the pudding to loosen it and then turn it upside down onto a large serving plate, so that the apricot jam is now on the top.
- Slice up individual portions and serve warm with some custard or cream.