Jam Sponge Pudding

This is a great recipe that works with any jam, treacle or golden syrup - it produces a really light and tasty sponge, and is great served with custard! This really is one of the ultimate comfort puddings that makes you feel great inside (that is until you get on the scales......!)

Ingredients

100g (4oz) Butter or Margarine

100g (4oz) Caster Sugar

2 Eggs, Beaten

Few Drops Vanilla Essence

175g (6oz) Self Raising Flour

Milk to mix

30ml (2tbsp) Jam (Or if you're like me - as much as you like!!)

Method

1.   Grease a 900ml (11/2 pint) pudding basin. Half fill a steamer or large saucepan with water and bring to the boil.

2. Cream together the fat and sugar until pale and fluffy. Add the beaten eggs and vanilla essence a little at a time, beating well after each addition.

3. Sift half the flour over the beaten mixture, and fold in with a metal spoon. Then fold in the rest, adding just enough milk to give a soft, dropping consistency.

4. Put the jam in the bottom of the pudding basin and spoon the mixture on top. Cover with foil or greaseproof paper and secure with string.

5. Put the basin into the boiling water, cover pan and steam for 11/2 hours. Turn pudding on to heated serving plate. Serve with hot or cold custard

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Jam Making - Blackcurrant Jam

Today was my very first attempt at making jam!

I've been in possession of an old jam pan for many years, but like many others, I haven't ever gotten round to using it, and for Christmas I was given a jam thermometer and funnel - what was stopping me now?!

7 months later......

Blackcurrant picking in my landlords garden - very sticky job and tedious as the berries are so small!! Still, managed to pick nearly 2lb of berries before my back told me it was time to stop.

I dug out one of my gran's old jam recipes, and away I went - boiling, sieving, boiling, then potting - verdict - success!! Jam set and very tasty - all in all not bad for my first attempt!

See recipe and method below if you fancy a go:

Ingredients (Makes approx 12-14 jars)
4lbs Blackcurrants
3 Pints Water
6lbs Sugar

Method
1. Add the blackcurrants and water to the jam pan, and boil for 20 minutes.
2. Remove from the heat and sieve the cooked blackcurrants into a large bowl.
3. Transfer the sieved mixture back to the jam pan, and then return to the boil.
4. Add the sugar and stir in until it dissolves.
5. Boil for a further 10 minutes (if you have a jam thermometer, ensure it reaches 105 degrees Celsius).
6. Check that the jam has set by spooning a little onto a cold plate. Allow to cool, then run your finger through it - if it wrinkles then the jam is ready to set.
7. Using a jam funnel and ladle, transfer the hot jam into clean jars and allow to cool completely. Cover the tops with wax discs, then lid.