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Raspberry Steamed Sponge Pudding

A great dish to share with all the family by Jane Symons.

Ingredients (Serves 4)
50g self-raising flour
100g fresh white bread crumbs, crusts off
75g LURPAK Unsalted butter at room temperature
75g Caster Sugar
1 large egg
½ teaspoon of vanilla essence
4-5 tablespoons of milk
3 tablespoons of raspberry jam
½ teaspoon of baking powder
Extra butter for greasing
You’ll also need eight 1½ pint (750 ml) pudding basin, greaseproof or silicone paper (baking parchment) and tin foil.

Butter the pudding basin and add 2 tablespoons of jam to the bottom. Sift the self-raising flour and baking powder into a bowl, add the breadcrumbs and mix lightly. In a separate bowl, cream the butter and sugar with a whisk until soft and fluffy. Separate the egg, add the yolk to the creamed mixture along with the vanilla essence. Beat the mixture well, then fold in the flour and breadcrumbs. Add the milk to make a soft consistency. Beat the egg white until stiff and fold carefully into the mixture. Spoon half of the mixture into the prepared basin and spread the remaining jam over this half of the mixture. Add the rest of the mixture and cover with a double thickness of greaseproof paper. Then cover with tinfoil leaving a bit of a 1cm pocket-pleat at the top. Tie on securely with string.

Steam for 2 hours with the lid on, ensuring the water is about halfway up the pudding bowl and the water does not boil dry. This can be done in a saucepan with the bowl supported by a trivet. Once cooked, run a sharp knife around the pudding and carefully turn out on to a hot serving plate. Serve with a vanilla custard, fresh cream or crème fresh.

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