I fondly remember steamed puddings growing up. They were usually golden syrup and raisin and served steaming hot with home made custard. This recipe pays a small homage to that and is quick and fun for everyone to enjoy.
Do follow the recipe about how full to make the pudding….. I overflowed the bowl. What you can’t see at the back of the pudding in the hole where everything ran out down the side ! Enjoy and seasons greetings !
Mix in the eggs
mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and quickly mix.
Add the batter to the bowl, blobbing it on top of the jam, until the mixture comes three-quarters of the way up. Smooth the top, then place on a thick oven tray and bake for about 60-75 minutes.
Remove from the oven, take off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any jam that has stuck to the bottom. Serve immediately with custard, cream or ice cream. Serves 6-8