|Subject: Jam sponge pudding
|Anyone got a recipe please for Jam Sponge Pudding....I´m alway´s cooking apple/rhubbarb crumbles and fancy a change..Thanks
|email@example.com (in reply to: Jam sponge pudding)
125 g (4 oz) soft margarine,
125 g (4 oz) caster sugar,
2 beaten eggs,
125 g (4 oz) self raising flour,
a few drops of vanilla essence,
60 ml (4 tbsp) jam.
Slow Cooker function: Grease a 1.2 litre (2 pint) heatproof pudding basin. Place the jam in the base. Cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Fold in the sieved flour. Add the vanilla essence. Place in the prepared basin. Cover loosely with buttered foil and secure with string. Make a lifting strap from foil or string. Lower into the bowl and replace the cover. Cook for 3hr 45 min. Loosen the sides and turn out onto a plate and serve with custard.
|From where (in reply to: Jam sponge pudding)
Sanella, where did you find that recipe? DO you have more of these?
Danny the cook
|Thank you for the recipe (in reply to: Jam sponge pudding)
Thanks Sanella for sharing.