Individual Jam Puddings Recipes

EASY JAM SPONGE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
• Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.

STEAMED JAM PUDDING

Steps:

• Grease a pudding steamer or basin (8 cup capacity).
• Spoon jam into the based of the steamer.
• Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time, beat until combined.
• Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.
• Spread mixture into steamer, cover with greased foil, secure with string or lid.
• Place steamer in large saucepan with enough boiling water to come half way up the side of steamer; boil, covered, about 1 1/2 hours or until firm. Replenish water as necessary.
• When cooked, run a knife around the edge and then invert carefully onto a large plate. The jam will spill over the entire pudding and look very pretty.
• Slice and serve with custard, cream or ice-cream.

INDIVIDUAL SUMMER PUDDINGS

Steps:

• Tip all the berries, apart from the strawberries, into a saucepan. Sprinkle over the sugar and stir. Set over a low heat and cook until the sugar has dissolved and the fruit has started to release its juices. Increase the heat, bring the mixture to the boil, then simmer for 2 mins until the fruit is soft and you have lots of deep red juices. Quarter the strawberries and stir into the berries, along with the lemon zest. Remove the pan from the heat and strain the fruit through a sieve, reserving the juices. Meanwhile, lightly oil 2 x 175ml dariole moulds (or 2 large teacups) and line with cling film. Using a pastry cutter, stamp out 2 small circles of bread to fit in the base of each mould. Dip one side into the reserved juices while still hot, and place, juice-side down, into the bottom of the lined mould. Cut another 2 larger circles from the bread, and slice the remainder into 2.5cm-wide strips that are the same height as the mould. Dip the strips into the juices and use to line the sides of the moulds in the same way, pressing each piece in place and overlapping slightly.
• Pack the strained fruit into the bread-lined moulds, reserving some fruit and juices for serving. Fold over any strips of bread that protrude from the mould, then dip the final 2 circles of bread in the juices and top the puddings to seal. Cover with cling film and push down firmly with the palm of your hand. Pop in the fridge to chill for at least 4 hrs, preferably overnight.
• When ready to serve, whip together the cream and icing sugar. Turn the puddings out onto plates, top with the reserved fruit and juices, and serve with the sugared cream.