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100 g/4 oz soft tub margarine
100 g/4 oz/1 cup self-raising
(self-rising) flour
225 g/8 oz raspberry jam (conserve)
2 eggs, lightly beaten
2.5 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp milk
Butter, for greasing
Raspberry jelly Sauce and pouring cream, to serve |
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Method:
Beat together the margarine, flour, jam
and eggs until smooth. Blend together the bicarbonate of soda and milk
and stir into the mixture. Turn into a greased 900 ml pudding basin.
Cover with a double thickness of greased greaseproof (waxed) paper or
foil, twisting and folding under the rim to secure. Steam for 2 hours.
Turn out on to a warmed serving plate and serve with hot Raspberry
Jelly Sauce and pouring cream.
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