A classic comfort dessert that is so fluffly, light and of course scrumptious.
Serves88
Cook time4 hr4 hour
Prep time10 mins10 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1/2 cup (160g) raspberry jam
125g butter, softened
1/2 cup (110g) caster sugar
1 tsp finely grated lemon rind
1 tsp vanilla bean paste
2 Coles Brand Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 4-cup (1L) pudding basin. Spoon jam into the prepared basin.
Step 2
Use an electric mixer to beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Step 3
Add the flour and milk in alternating batches and stir until just combined. Spoon into basin. Smooth the surface.
Step 4
Cut a 30cm square of baking paper and a 30cm square of foil. Place paper on top of foil. Fold the centre to pleat. Place over the basin, foil-side up. Use a lid or tie string twice around the top to secure. Scrunch paper and foil tightly around the rim of the basin.
Step 5
Place an upturned saucer in base of a slow cooker. Place the pudding on top. Pour in enough boiling water to come halfway up the side of the basin. Cover the slow cooker. Cook on high for 3-4 hours (or on low for 6 hours). Set aside for 10 mins to stand before turning onto a serving platter. Cut into wedges.
Prep time10 mins10 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
1/2 cup (160g) raspberry jam
125g butter, softened
1/2 cup (110g) caster sugar
1 tsp finely grated lemon rind
1 tsp vanilla bean paste
2 Coles Brand Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
Description
A classic comfort dessert that is so fluffly, light and of course scrumptious.
Method
Step 1
Grease a 4-cup (1L) pudding basin. Spoon jam into the prepared basin.
Step 2
Use an electric mixer to beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Step 3
Add the flour and milk in alternating batches and stir until just combined. Spoon into basin. Smooth the surface.
Step 4
Cut a 30cm square of baking paper and a 30cm square of foil. Place paper on top of foil. Fold the centre to pleat. Place over the basin, foil-side up. Use a lid or tie string twice around the top to secure. Scrunch paper and foil tightly around the rim of the basin.
Step 5
Place an upturned saucer in base of a slow cooker. Place the pudding on top. Pour in enough boiling water to come halfway up the side of the basin. Cover the slow cooker. Cook on high for 3-4 hours (or on low for 6 hours). Set aside for 10 mins to stand before turning onto a serving platter. Cut into wedges.
