140 g butter, softened plus extra for greasing
⅔ cup caster sugar
1 tsp vanilla extract
1¾ cups self-raising flour
¾ cup milk
⅓ cup raspberry jam
custard, or double cream, to serve
- Grease a 5-cup capacity pudding basin with butter. Refrigerate for 5 minutes or until butter is set. Re-brush with butter, line base with baking paper, then return to refrigerator.
- Put extra butter, sugar and vanilla in a large bowl and beat, using an electric mixer, until light. Add eggs, 1 at a time, beating well after each addition. Sift over flour, then add milk and stir until combined. Spoon jam into base of basin, then spoon mixture over jam. Smooth surface using the back of a wet spoon.
- Put a sheet of baking paper on a work surface and top with foil. Make a pleat through centre of both. Place over basin and tie with string. Put a saucer upside down in a large saucepan. Sit basin on saucer. Pour in enough hot water to come halfway up side of basin. Put pan over a high heat and bring water to the boil. Reduce heat to low and simmer, covered, for 1½ hours or until cooked through when tested with a skewer. Check water level during cooking, adding more if required. Remove basin from pan, then remove cover. Stand for 5 minutes. Turn out onto a serving plate. Serve with custard or double cream.