Jam pot puddings
Preparation time: 20 minutes
Cooking time: 1 hour
150g butter, softened, plus extra for greasing
6 tbsp plum conserve
150g golden caster sugar
3 eggs, beaten
Zest 1 large orange
150g self-raising flour, sifted
1-2 tbsp milk
Double cream to serve
1 Liberally grease 4 jam jars with butter and place a disc of greaseproof paper in the base of each. Spoon 1½ tbsp conserve into the base of each and set to one side. Cut out four large circles to cover the jars, placing a fold in each to allow for expansion. Cut out four pieces of foil, grease with butter and again place a fold in each.
2 Have a large pan of simmering water at the ready – it needs to be big enough to hold all four jars – and have a kettle of boiled water ready.
3 Cream the butter and sugar together until pale and fluffy. Beat in the egg and orange zest and then fold in the flour. Add enough milk to give a ‘dropping’ consistency to the batter. Spoon into the prepared jars.
4 Place the foil and paper circles over the jars and secure tightly in place with string. Trim any excess paper and foil. Carefully lower into the simmering water and top up with boiling water to come two-thirds of the way up the jars.
5 Cover with a tight fitting lid, bring to a simmer and allow to steam for 1 hour. Don’t be tempted to lift the lid at any point as this will cause the puddings to sink. Carefully remove from the pan, remove the paper and foil and turn out on to warmed plates. Serve straight away with double cream.
Go for straight-sided jam jars to make life easy when turning these puddings out. If you don’t have any, simply use heat-proof pudding basins with a capacity of around 300ml.