Steamed jam pudding

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Steamed jam pudding
  • 125 gram softened butter
  • 1/3 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 1/3 cup sifted self-raising flour
  • 1/2 cup milk
  • 1/3 cup strawberry jam
  • cream, pouring custard, to serve


Steamed jam pudding
  • 1
    In a small bowl, using an electric mixer, beat butter and sugar together until pale and creamy.
  • 2
    Add eggs one at a time, beating well after each addition. Stir in vanilla essence. Lightly fold flour and milk alternately into creamed mixture until combined.
  • 3
    Lightly grease a 5-cup pudding basin. Spoon jam into base, then fill with mixture. Cover basin tightly with greased, baking paper, then foil, and secure with kitchen string around the basin's rim.
  • 4
    Place a small trivet in to pressure cooker. Lower pudding onto trivet. Pour in 4 cups boiling water (water should reach no more than halfway up the basin).
  • 5
    Close the pressure cooker. Bring up to pressure following the manufactures instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat. Cook on medium for 40 minutes.
  • 6
    Release pressure following instructions. Remove lid and lift pudding from cooker. Set aside 10 minutes. Remove string, foil and paper. Turn onto a plate. Serve hot with cream and custard.


When you tie the baking paper and foil with string, leave a long piece of string to allow for easy removal from the cooker.

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