Jam Puddings with Vanilla Custard Recipe

Jam Puddings with Vanilla Custard Recipes

Ingredients :

185g (6 oz) butter, softened

3/4 cup (185g / 6 oz) caster sugar

1 tsp vanilla essence

3 eggs, lightly beaten

1/2 cup (60g / 2 oz) plain flour

1 cup (125g / 4 oz) self-raising flour

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.

Serves 6

If you like the above recipe

Subscribe to our newsletter.

You can purchase the above ingredients here

Find us on Facebook - DessertsRecipes

More Winter Dessert Recipes

Copyright Desserts-Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy