Recipe for a traditional Steamed Pudding topped with sticky apricot jam

45 ml (3 Tbsp.) Rhodes Quality Apricot Jam
175 g (⅔ cup + 1 Tbsp.) Butter, softened
175 g (1⅓ cup) light brown sugar
Zest of 1 lemon
3 Large eggs
175 g (1⅓ cups) Self-raising flour, sifted
30 ml (2 Tbsp.) Milk
30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided

To serve: Rhodes Quality Peach Halves in syrup, drained

How to
Gently melt the Rhodes Quality Apricot Jam and pour into the bottom of a pudding bowl that has been sprayed with non-stick spray. Set aside to cool.

Beat the butter and sugar together until light and fluffy.

Add the lemon zest.

Beat in the eggs one at a time.

Fold in the sifted flour.

Fold in the milk.

Spoon the batter onto the top of the jam on smooth out the top.

Cover the pudding basin with a baking paper, making a pleat in the centre to allow the pudding to rise.

Tie the paper securely with string.

Place the pudding bowl onto a saucer in a large saucepan.

Pour in enough boiling water to come halfway up the side of the pudding bowl.

Place a lid on the saucepan and place over a low heat such that the pudding can steam gently for approximately 90 minutes, or until the centre of the pudding is firm to the touch.

In the meantime, prepare the custard by mixing Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.

Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency. Set aside.

Remove the saucepan from the heat, remove the lid and allow to stand for 10 minutes.

Remove the baking paper and turn the pudding out onto a serving dish.

Serve with custard and Rhodes Quality Peach Halves.


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