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Servings 6
Calories 345 kcal
Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Ingredients
 

  • 3 medium eggs, at room temperature
  • 125 g caster sugar
  • 100 g flour, sieved
  • 75 g salted butter, melted
  • 9 tbsp Sweet Tip Raspberry jam
  • melted butter, for the moulds

Instructions
 

  • Place the steamer pan on the stove, and half fill with water.
  • Bring to the boil and add the steamer tray and tight-fitting lid.
  • Meanwhile, whisk on high speed the orange zest and caster sugar until very thick and mousey.
  • Butter the moulds well, then place the jam into the bottom of the moulds evenly.
  • Remove the bowl from the machine, rain over the flour and carefully fold into the egg mixture. Pay particular attention to the bottom of the bowl.
  • When the flour has nearly been incorporated, add the melted butter.
  • Carefully fold together, it looks like the butter is not going to fold, but it will.
  • Take care, making sure to get to the bottom of the bowl.
  • Pour or spoon the mixture into a 20cm by 11cm deep Pyrex bowl, then cover with a piece of buttered foil.
  • Pop into the boiling steamer with the lid on, then steam for 45 minutes to 1 hour.
  • Keep an eye on the boiling water. You may need to top it up with water from the kettle. I have found, though, that half a steamer full should be sufficient for 30-45 minutes steaming.
  • Once cooked, the moulds will be full and have a slightly domed top.
  • Carefully remove from the steamer and leave for 5 minutes to set.
  • Remove the foil, turn it out onto a large plate.
  • Serve with plenty of hot Bird's custard.
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Nutrition Facts
Steamed Tiptree Raspberry Jam Sponge Pudding
Amount per Serving
Calories
345
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
109
mg
36
%
Sodium
 
131
mg
6
%
Potassium
 
70
mg
2
%
Carbohydrates
 
54
g
18
%
Fiber
 
1
g
4
%
Sugar
 
35
g
39
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Autumn, ITV This Morning
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