Name: Sticky jam pudding
Yield: Feeds four to six
Ingredients: 2 tbsp milk; 1 tsp butter; 200 g (7 oz) self-raising flour; pinch salt; ½ cup whipping cream; 2 tbsp berry jam; 3 tbsp berry jam; 2 tbsp sugar; 150 g (5¼ oz) sugar; 2 eggs, separated; 100 g (3½ oz) butter

Preparation info

Feeds
four to six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Use your favourite jam (raspberry is great), or even marmalade, to make this luscious pud, and then more of it to make the berry-pink sauce. Or serve with a home-made custard. Or cream. Or ice cream. Or the lot, depending on just how cold the winter is.

Ingredients

100 g (3½ oz) butter
150 g (5¼

Method

Beat butter and sugar together until pale and fluffy, and sugar has dissolved. Add egg yolks one after the other, beating well until pale and fluffy. Sift flour and salt into a bowl. Fold sifted flour into egg mixture alternately with milk, until smooth and quite thick. Beat egg whites until snowy, and gently fold into the batter.

Butter a 1 litre (1¾ pint) pudding basin or heat proof b