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.
