Steamed Vanilla Jam Pudding
I remember my Grandma used to make this recipe for steamed vanilla jam pudding all the time, and it is a recipe that I still make and enjoy today – although because I’m partial to Golden Syrup I sometimes go over to the dark side and make the Golden Syrup version instead. But this is where it all started. The old fashioned, original recipe that our ancestors would have made.
Steamed Vanilla Jam Pudding is best eaten hot and fresh – these puddings really don’t keep – even leftovers that are refrigerated overnight go all meh… So make it – and eat it all!!!!
For best results – use the very best jam you can afford – the quality of the jam makes a HUGE difference to the end result. Personally I love the Beerenberg Jams – use their ‘Australian Raspberry Jam’ or for something a bit fancier, The ‘Australian Blueberry Jam’ makes an incredibly decadent pudding!
You can grab them from most Supermarkets and Butchers.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Caster sugar
- Self Raising Flour
- Good quality jam
- 180 grams Butter
- 180 grams Caster Sugar
- 1 tsp Milk
- 3 medium Eggs
- 3 tsps Vanilla Extract
- 160 grams Self Raising Flour
- 200 grams Good Quality Jam
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How to Make Vanilla Jam Steamed Pudding:
- Grease the inside of a large pudding basin with a good slathering of butter.
- Grab a very large saucepan (that the pudding basin will fit into) and half fill with boiling water.
- Place the jam on the bottom of the greased pudding basin.
- In another bowl, beat together the caster sugar and the butter until light and fluffy.
- Beat in the eggs one at a time. Stir in the milk and the vanilla extract.
- Sift the flour twice to make it lovely a light.
- Fold the flour through the butter mixture until well combined.
- Spoon the batter carefully on top of the jam.
- Place a sheet of baking paper over the top of the pudding basic before fastening the lid well with the clips.
- Carefully place the pudding basin into the boiling water bath, and place the lid on top.
- Steam for 90 minutes, ensuring you check the water level every 15 minutes to ensure it doesn't boil dry.
- Turn off the heat and carefully use a tea-towel to take out the pudding.
- Unclip the lid and carefully remove the baking paper.
- Place a dinner plate on top and flip the pudding over.
- Serve with cream and ice cream.