Steamed Jam Pudding

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Ingredients:

• 120g Butter softened

• 120g sugar

• 240g Self Raising Flour

• 2 eggs

• 1 little milk

• 1 Jar of Beerenberg Apricot or Raspberry Jam

Method:

1. Grease a large pudding basin and line the bottom with paper.

2. Place jam in bottom of basin.

3. Beat butter and sugar until creamy and then add beaten eggs.

4. Beat together for 2 minutes. 

5. Fold in self raising flour and milk and beat until smooth.

6. Pour batter mix into greased basin and place the basin in a saucepan of boiling water for approx 1 hour. 

   NB. Do not boil the saucepan dry.

7. Remove basin from boiling water and test the pudding with a skewer - if cooked turn pudding out onto a serving plate.

8. Serve with cream or icecream.