1/2 cup (160g / 5.25 oz) jam (raspberry,
mixed berry, plum, apricot or sour cherry jam are all suitable for this
recipe. The puddings may be frozen for up to 2 months. Remove from the
tins and cool on a wire rack, then wrap them in foil, place in a plastic
bag, and freeze. Reheat in a moderate 180C (350F / Gas 4) oven for 15-20
minutes.
Vanilla Custard:
4 egg yolks
1/4 cup (60g / 2 oz) caster sugar
1 tsp cornflour
1 tsp vanilla essence
1.5 cups (375ml / 12 fl oz) milk
1/2 cup (125ml / 4 fl oz) cream
Method :
Preheat the
oven to moderate 180C (350F/Gas 4). Lightly grease six 1 cup (250ml / 8
fl oz) fluted or plain heatproof moulds. Grease 6 small sheets of
aluminum foil with melted butter or oil. Lay a small sheet of baking
paper over the greased side of each sheet of foil, and make a pleat
along the centre. Beat the butter, sugar and vanilla essence with
electric beaters for 1-2 minutes, or until light and creamy. Add the
eggs gradually, beating well between each addition. Using a metal spoon,
fold in the combined sifted flours, a quarter at a time.
Spoon the
mixture evenly into the moulds and smooth the surface. Cover each with a
piece of greased foil and paper, foil-side-up. Tie securely with kitchen
string. Place the moulds in a large deep baking dish. Carefully pour
boiling water down the side of the dish to come halfway up the sides of
the moulds. Bake for 45 minutes, or until a skewer inserted into the
centre of a pudding comes out clean. Meanwhile, when the pudding is
almost ready, make the vanilla custard.
To make the
custard, whisk the egg yolks, sugar, cornflour and vanilla essence for 2
minutes, or until creamy. Place the milk and cream in a pan and heat
slowly until the mixture reaches boiling point. Pour the hot mixture
over the beaten egg yolks and sugar, beating continuously with a whisk.
Return the mixture to the pan and stir over low heat until it has
thickened slightly and will coat the back of a metal spoon. Do not allow
the mixture to boil or it will curdle. Put the jam in a small pan. Warm
gently over low heat for 3-4 minutes, or until it is liquid. Be careful
not to let the jam burn. Leave the cooked puddings for 5 minutes before
loosening the sides with a knife and turning them out onto individual
plates. Serve hot, topped with the warmed jam and surrounded with the
hot vanilla custard.
