blackcurrants, strawberry or raspberry jam
generous 1/2 cup caster sugar
generous cup self raising flour
oven to 350F, Gas 4. Butter eight dariole moulds. Put about 10ml or 2
tsp of the jam in the base of each mould. Beat the butter and sugar
together in a bowl until light and fluffy, then gradually beat in the
eggs, beating well after each addition and adding the vanilla essence
towards the end. Lightly fold in the flour, then divide the mixture
among the moulds. Bake the pudding for about 20 minutes, until well
risen and a light golden color.
make the sauce. Whisk the eggs and sugar together. Bring the milk to the
boil in a heavy, preferably non-stick, saucepan, then slowly pour on to
the sweetened egg mixture, stirring constantly. Return the milk to the
pan and heat very gently, stirring, until the mixture thickens enough to
coat the back of a spoon; do not allow to boil. Cover the pan and remove
from the heat. Remove from the oven, leave to stand for a few minutes,
then turn the puddings on to warmed plates and serve with the custard.
baking the puddings, you can steam them for 30-40 minutes. If you do not
have dariole moulds, use ramekins instead.