Sorry everyone, but you’re going to have to convert from ounces
to cups. I just use my scales…but that’s up to you. This recipe is quick, easy
and a traditional English dessert. Served with Bird’s English custard (should
be at your local grocery store) or easier yet with a scoop of ice-cream, it’s delicious!
You’ll need a Pyrex bowl to cook it in. Ask your mother or grandmother, I bet
they have something you could use.
Ingredients
6 oz self-rising flour or use all-purpose adding 1.5 level
teaspoons of baking powder
4 oz butter or margarine
4 oz sugar
2 eggs beaten
A little milk (about 4 tablespoons)
¼ cup of Jam of your choice
Method
In a large bowl, cream the sugar and butter or margarine.
Add the beaten eggs slowly so they don’t curdle (you can add a little flour to
stop this happening.) Gradually add the flour and a little milk to give a soft dropping
consistency.
Grease the bowl. Place the jam in the bottom and drop the pudding
mixture on top. If you’re lucky enough to have a lid for the bowl, use it,
otherwise make a lid with extra strong baking foil.
In a large saucepan, bring about two cups of water to the boil.
Carefully place the pudding into the saucepan and cover with a lid. The water
should come only about a third the way up the side of the basin. Steam for
about 1.5 hours over a low heat. You may have to replenish the hot water. When
cooked, turn the pudding upside down and enjoy.
Note: Traditionally, syrup is used in this pudding. Tate and
Lyle syrup is wonderful in this recipe. World Market has it on their shelves
along with Bird's English custard powder.
