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Steamed Jam Sponge Puddings
Naughty but nice sponge pudding.
1/2 cup milk
1 large egg
25 g butter
1 tsp vanilla
20 ml boiling water
110 g raspberry jam
1/2 cup caster sugar
1 cup self-raising flour
Turn oven on to 350 °F (180 °C).
Grease 4x180 ml oven safe moulds. Pour 1/4 of jam into each mould.
Beat egg and sugar together with an electric mixer until thick and creamy. Gradually fold in flour and milk in batches, then combine butter, vanilla essence and water.
Fill moulds with the mixture. Place the moulds in a medium baking dish. Pour boiling water in the dish until it comes half-way up the moulds.
Bake uncovered for about 25 minutes.
Stand for 5 minutes before serving.
Flip mould to serve. Sponge should be nice and fluffy.
Serve with custard, cream or ice-cream.
in 1 serving of Steamed Jam Sponge Puddings.
, 75% carbs, 6% protein.
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