Jam Sponge Puddings

• Butter or margarine (50g – 2 people) (100g – 4 people) (150g – 6 people)
• Caster sugar (50g – 2 people) (100g – 4 people) (150g – 6 people)
• Eggs, beaten (1 – 2 people) (2 – 4 people) (3 – 6 people)
• Self-raising flour (50g – 2 people) (100g – 4 people) (150g – 6 people)
• Vanilla extract (¼ tsp – 2 people) (½ tsp – 4 people) (¾ tsp – 6 people)
• Jam (2 tbsp – 2 people) (4 tbsp – 4 people) (6 tbsp – 6 people)
• Heatproof 150 ml pudding basins (2 – 2 people) (4 – 4 people) (6 – 6 people)

2 people = 15 min preparation and 30 min cooking time

4 people = 15 min preparation and 30 min cooking time

6 people = 15 min preparation and 30 min cooking time

Cooking pressure = high

Beat fat and sugar together light and fluffy. Beat in the eggs. Fold in the flour and vanilla. Place jam in basins and top with sponge mix.

Cover with foil secured with string. Put 2 to 4 basins in the steaming basket with 300 ml water in the bowl.

Carefully unmould into a bowl. SERVE!