Name: College pudding
Cook time: 105 min
Total time: 105 min
Yield: 8
Ingredients: 1/4 cup (80g) jam; 125 gram butter, softened; 1 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 2 eggs; 2 cup (300g) self-raising flour; 1/2 cup (125ml) milk

Ingredients

1/4 cup (80g) jam

125 gram butter, softened

1 teaspoon vanilla extract

1/2 cup (110g) caster sugar

2 eggs

2 cup (300g) self-raising flour

1/2 cup (125ml) milk

Method

1.Grease 2-litre (8-cup) pudding steamer. Spoon jam into base of steamer.

2.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.

3.Spread mixture into steamer, cover with greased foil, secure with string or lid. Place steamer in large saucepan with enough boiling water to come halfway up side of steamer, boil, covered, about 1½ hours or until firm. Replenish with boiling water as necessary.

Recipe is best made just before serving. Use the jam of your choice in this pudding.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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