Ingredients
1/2 cup of raspberry jam,
125g of butter, chopped,
1/2 cup of castor sugar,
1/2 teaspoon of vanilla essence,
2 eggs,
2 cups of self raising flour,
1 cup of milk,
vanilla custard to serve.
Preparation
Grease a pudding basin or steamer. Spoon jam into the base. Beat butter, sugar and vanilla using an electric mixer until light and fluffy, beat in eggs one at a time, until well combined, fold in sifted flour and milk doing this in two batches, spread mixture over jam, cover the steamer or pudding basin with a sheet of baking paper and foil over the top and press firmly. Place the basin into a large saucepan or boiler, boil covered for about 1 1/2 hours or until cooked. Stand for 10 minutes the turn out onto a plate. serve with vanilla custard.
