Jam Capped Suet Pudding Recipe
Hey, its weekend! It's time for some Jam Capped Suet Pudding once more! This Jam Capped Suet Pudding is never going to fail as a Dessert. Stock up on bags full of Eggplant Eggs as you will want to make this Jam Capped Suet Pudding a lot. Stop looking and try this Jam Capped Suet Pudding recipe immediately.
Ingredients
Oil for greasing
3 tablespoons raspberry jam
1 1/2 cups self rising flour
6 tablespoons sugar
9 tablespoons shredded suet
2 large eggs
1/3 cup milk
Directions
1 Lightly brush a 900ml/1 1/2 pint (3 3/4 cup) pudding basin (slope sided mold) with a little oil.
2 Spread the jam over the base and sides of pudding basin (mold).
3 Sift the flour into a 1.75 litre/3 pint (7 1/2 cup) mixing bowl. Mix in the sugar and suet.
4 Beat together the eggs and milk and stir into the dry ingredients. Mix to combine.
5 Pile into the prepared pudding basin (mold) and level the top.
6 Microwave on power 4 for 12 minutes, giving the dish a half turn, twice, during cooking. The top should still be just moist.
7 Allow to stand, covered, for 6 minutes before turning out. Serve with Custard Sauce
2 Spread the jam over the base and sides of pudding basin (mold).
3 Sift the flour into a 1.75 litre/3 pint (7 1/2 cup) mixing bowl. Mix in the sugar and suet.
4 Beat together the eggs and milk and stir into the dry ingredients. Mix to combine.
5 Pile into the prepared pudding basin (mold) and level the top.
6 Microwave on power 4 for 12 minutes, giving the dish a half turn, twice, during cooking. The top should still be just moist.
7 Allow to stand, covered, for 6 minutes before turning out. Serve with Custard Sauce
