100 g/4 oz soft tub margarine
100 g/4 oz/1 cup self-raising
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
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.