Steamed Vanilla Jam Pudding

I remember my Grandma used to make this recipe for steamed vanilla jam pudding all the time, and it is a recipe that I still make and enjoy today – although because I’m partial to Golden Syrup I sometimes go over to the dark side and make the Golden Syrup version instead.  But this is where it all started.  The old fashioned, original recipe for Steamed Vanilla Jam Pudding that our ancestors would have made.

Steamed Vanilla Jam Pudding

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertsCuisine: AmericanDifficulty: Medium

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

340

kcal

Total time

1

hour 

50

minutes

Light vanilla pudding steamed and filled with jam—nostalgic and delightfully simple.

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Ingredients

• 180 grams Butter

• 180 grams Caster sugar

• 1 tsp Milk

• 3 medium Eggs

• 3 tsps Vanilla extract

• 160 grams Self Raising Flour

• 200 grams Good quality jam

Directions

• Grease the inside of a large pudding basin with a good slathering of butter.
• Grab a very large saucepan (that the pudding basin will fit into) and half fill with boiling water.
• Place the jam on the bottom of the greased pudding basin.
• In another bowl, beat together the caster sugar and the butter until light and fluffy.
• Beat in the eggs one at a time.  Stir in the milk and the vanilla extract.
• Sift the flour twice to make it lovely a light.
• Fold the flour through the butter mixture until well combined.
• Spoon the batter carefully on top of the jam.
• Place a sheet of baking paper over the top of the pudding basic before fastening the lid well with the clips.
• Carefully place the pudding basin into the boiling water bath, and place the lid on top.
• Steam for 90 minutes, ensuring you check the water level every 15 minutes to ensure it doesn’t boil dry.
• Turn off the heat and carefully use a tea-towel to take out the pudding.
• Unclip the lid and carefully remove the baking paper.
• Place a dinner plate on top and flip the pudding over.
• Serve with cream and ice cream.
• You can substitute jam for golden syrup if you wish.

Steamed Vanilla Jam Pudding

 

Steamed Vanilla Jam Pudding is best eaten hot and fresh – these puddings really don’t keep – even leftovers that are refrigerated overnight go all meh…  So make it – and eat it all!!!!

For best results – use the very best jam you can afford – the quality of the jam makes a HUGE difference to the end result. Personally I love the Beerenberg Jams – use their ‘Australian Raspberry Jam’ or for something a bit fancier, The ‘Australian Blueberry Jam’ makes an incredibly decadent pudding! But use a jam that you already enjoy.  Plum Jam works really well too!

For best results use a pudding basin – you can grab them from most homeware stores but I’ve found the cheapest ones you can get from Catch.  But if you don’t have one on hand, a large noodle bowl works well provided you keep an eye on the water level in the steaming pot.

You can grab Beerenberg Jams from most Supermarkets and Butchers.

For serving suggestions for Steamed Vanilla Jam Pudding:

• Serve with vanilla ice cream (or for something extra special, try our recipe for Condensed Milk Ice Cream!)

• Add home made custard

• Serve with double cream

 

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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