Juliet Sear's cheats steamed jam pudding
Juliet Sear is back in the kitchen with the ultimate school sponge pudding to sweeten up our week. Her take on a retro Jam Sponge Pudding is buttery, oozing with fruity jam and better still requires no steaming!
Cheats steamed jam pudding
Serves: 8
Ingredients
340g jar of jam, Juliet uses raspberry jam 200g very soft butter or spread, plus extra for greasing175g golden caster sugar200g self-raising flour, mixed with ½ tsp baking powder4 medium eggs2 tbsp milk2 tsp vanilla bean paste or extract
Method
1. Heat the oven to 160℃ fan and generously grease a 24cm x 18cm baking dish or non-stick tray.
2. Stir the jar of jam well and then spoon into the baking dish. Smooth and leave it off to form an even layer.
3. Beat the butter, sugar, flour, eggs, milk and vanilla extract together until smooth, then pour gently over the jam, completely covering it. Spread over to create an even layer.
4. Bake for 40-45 minutes, or until the sponge is light golden and risen, and a skewer inserted into the middle comes out clean.
5. Leave to rest for 10 minutes and then serve warm with custard, cream or ice cream.