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Vanilla & raspberry jam puddings
Vanilla & raspberry jam puddings
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients:
  • 100g caster sugar
  • 150g butter
  • 4.40 gm vanilla essence
  • 3 eggs, separated
  • 100g self-raising flour
  • 75g caster sugar
  • 170g jam
  • 1 vanilla bean, halved
  • Custard, to serve
Instructions:
  • Preheat your oven to 180°C. Cream together 100g of caster sugar and 150g of butter until light and fluffy. Mix in 1 teaspoon of vanilla essence and add the 3 egg yolks one at a time. Gently fold in 100g of self-raising flour until just combined.
  • Whisk 3 egg whites until soft peaks form. Gently fold into the mixture. Cook 1/3 cup (75g) caster sugar and 2 tablespoons water in a saucepan over medium heat for 5 minutes until slightly thickened. Add 1/2 cup (170g) raspberry jam and a halved vanilla bean.
  • Prepare the ramekins by greasing them and filling each with jam mixture. Spoon the pudding mixture on top. Cover with foil and place in a roasting pan. Fill the pan halfway with boiling water. Bake for 25-30 minutes, then unmold while hot and serve with custard.

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