There is something so homely about a steamed jam pudding, and I don’t think any dessert could compete when you’re in need of some comfort. I serve this with my vanilla cream (recipe in post below).

Ingredients 
• 225g butter, softened 
• 125g golden caster sugar 
• 100g raspberry jam 
• 200g self raising flour 
• 25g instant milk powder 
• 2tbs raspberry jam 
• 4 eggs

Method

  1. Simply pop everything, except the 2tbs raspberry jam, into a bowl and mix well until you have a smooth batter. Fold in the 2tbs raspberry jam, but don’t allow it to incorporate.
  2. Divide between 8 little pudding moulds and ensure you cover them tightly with baking parchment or cling, then wrap in foil.
  3. Place into a steaming pan over boiling water for 40 minutes.
  4. What I then like to do is inject a little jam into each using a piping bag and thin nozzle.

Tip: you don’t have to use jam, these would taste equally as good made with marmalade, conserve or even honey.