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Steamed Pudding
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Steamed Pudding

A traditional favourite which will bring back great memories! Steaming is a lovely way to cook this pudding and the jam provides a delicious sticky sweetness.

Easy

Ingredients

50g butter, softened
¼ cup sugar
1 egg
Grated rind of 1 lemon
1 cup self-raising flour, sifted
1 cup milk
4-6 tbsp Craig's Black Doris Plum Jam

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Beat the butter and sugar together until light and creamy. Beat in the egg and lemon rind. Stir in the self-raising flour and the milk.
Step 2
Place the jam in the base of a well-greased steamed pudding basin or heat-proof bowl and spoon the batter on top.
Step 3
Cover with two layers of baking paper and secure with string. Sit the pudding bowl on a trivet or saucer in a large saucepan. Pour enough boiling water around the sides of the bowl for it to come three quarters of the way up the side of the bowl. Cover the saucepan and simmer for 1 hour to steam the pudding.
Step 4
Turn pudding out onto a serving plate and serve with whipped cream, yoghurt or ice cream.

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50 g butter, softened
¼ cup sugar
1 egg
Grated rind of 1 lemon
1 cup self-raising flour, sifted
1 cup milk
4-6 tbs p Craig's Black Doris Plum Jam
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