Steamed berry and jam pudding
Top with extra fresh berries, dust with icing sugar and serve.
75g butter, softened
75g caster sugar
1½ tsp baking powder
1 tsp vanilla
½ cup milk
75g fresh (or frozen & defrosted)
berries (we used raspberries)
3 tbsp raspberry jam Golden syrup for pouring
Extra berries for garnishing Icing sugar for dusting
1. Preheat the oven to 180ºC. Place the butter and caster sugar in a bowl, beat until smooth, add the eggs, one at a time, then sift in the ﬂour, baking powder and vanilla. Stir through the milk to combine.
2. Butter a 2 cup capacity mould, place berries and jam at the bottom of the mould, spoon in the batter, cover mould with foil and place in a deep baking tray, pour in hot water to come three-quarter way up the sides. Bake in the oven for 30–40 minutes or until sponge is cooked through.
3. Remove from the oven, unmould onto a serving platter, drizzle with golden syrup, top with extra fresh berries and dust with icing sugar.