Gluten Free Steamed Jam Sponge Pudding
1 hr 45 min + 15 min restServes 4–6
A light, fluffy steamed sponge pudding with jam at the base, turned out to reveal a glossy topping.
| prepLightly butter a 900 ml (1½ pint) pudding basin | |||||
| prepCut a circle of greaseproof paper large enough to cover the basin with a 2 inch overhang; pleat the centre | |||||
| prepCut a piece of foil; pleat the centre | |||||
| 110 g gluten free self-raising flour (or add ¼ tsp xanthan gum or guar gum if not included) | Whisk flour, sugar, butter, eggs, milk & vanilla until light & creamy | Spoon jam into basin, top with sponge mixture | Cover with pleated greaseproof & foil; tie string around edge | Steam 1 hr 45 min, water halfway up basin, maintain gentle simmer | Rest 15 min, remove foil & paper, turn out onto plate |
| 110 g caster sugar | |||||
| 110 g butter, softened | |||||
| 2 large eggs | |||||
| 2 tablespoons milk | |||||
| 1 teaspoon vanilla extract | |||||
| 2 generous tablespoons raspberry jam | |||||
| greaseproof paper & foil for covering | |||||
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