Steamed jam sponge
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100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
120g SR flour
½ tsp baking powder
Tsp vanilla essence
Grease pudding basin. Then put jam in bottom
In mixing bowl cream together butter/marg and sugar til light and fluffy then add eggs and whisk well. Add vanilla essence. Sift flour & baking powder and fold into the mix.
Transfer into prepared pudding basin and smooth the top.
Use a piece of grease proof paper large enough to cover bowl with a crease in middle to allow room to rise. Secure with a piece of string, trim paper and then cover with tinfoil.
Put 300ml of cold water into pot. Put reversible rack in and pudding bowl on top.
Pressure cook on High for 40mins. Quick release
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