Served with a cinnamon crème anglaise, turn this steamed pudding out at your next dinner party for a sweet jammy surprise.
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Grease a 5-cup (1.25L) pudding basin. Spoon jam into the basin.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the lemon rind, vanilla and flour and stir to combine. Add the milk and stir to combine. Spoon over the jam in the basin and smooth the surface. Cut a 30cm square of baking paper and foil. Place paper on top of foil. Fold the centre to pleat. Place over basin, foil-side up. Secure with kitchen string. Trim excess foil and paper.
Place an upturned saucer in the base of a large saucepan. Place the pudding basin on the saucer in the pan. Add enough boiling water to the pan to come halfway up side of the basin. Bring to a simmer over medium-high heat. Cover and cook for 2 hours or until a skewer inserted in the pudding comes out clean. Set aside for 5 mins to cool slightly before turning onto a plate.
Meanwhile, to make the cinnamon crème anglaise, combine the cream and milk in a small saucepan over medium heat. Bring to a simmer, then remove from heat. Whisk the egg yolks, sugar, cinnamon and vanilla in a bowl until pale and creamy. Whisking constantly, add the hot cream mixture to the egg mixure in a thin, steady stream until well combined. Transfer the mixture to a clean saucepan. Place over low heat. Cook, stirring constantly, for 5 mins or until the custard coats the back of a spoon (don’t overheat or the mixture will curdle).
Serve pudding with the cinnamon crème anglaise.
COOK. STORE. SAVE.
Got another jam or conserve in the fridge, such as blueberry or orange? Use it here instead of the cherry jam.