Microwave “Steamed” Jam Pudding
When my wife and I bought our first microwave, back in the heady days of the 80s, when I was a long-haired, flannel-clad rocker (instead of a bald, flannel-clad old grouch), it came with a “handy cookbook”. This is the only recipe that has stood the test of time – as you can tell by finding the one, dog-eared, food-splattered page in the whole book.
This recipe is dead simple, quick and delicious. It’s a great standby to whip together in under 15 minutes from stuff you’re guaranteed to have in the pantry and the fridge.
My wife had continual cravings for this when she was pregnant with our second son. I lost count of how many I made.
What do I need?
- 2 tablespoons of jam (raspberry is my preference)
- 1/2 Cup of butter
(unless you have a cholesterol problem, you should have butter in the fridge!)
- 1/2 Cup of caster sugar
- 2 eggs
- Dash of vanilla essence
- 3/4 Cup of self-raising flour
- 1 tsp of custard powder
- 1/4 Cup of milk
What do I do?
Grease a pudding bowl; I use cooking spray for greasing bowls and baking dishes, etc. Spoon the jam into the bottom of the dish and spread it around reasonably evenly.
Cream the butter and sugar until they’re light and fluffy. If the butter is hard from the fridge, just bung it in the microwave for 10-15 seconds to soften it.
Beat the eggs and vanilla into the butter and sugar. I just use the same wooden spoon for all the beating and mixing in this recipe; no need to muck around with beaters, etc.
Fold the flour and custard powder (the custard powder just adds a little more flavour and colour to the batter) and milk into the batter, and mix until it’s well combined.
Pour the batter over the jam, and microwave on medium for 6 to 8 minutes.
Let it stand for a few minutes, then serve it up with some cream, ice-cream or custard. Or all three, what the hell.
This makes four fairly humungous portions, or you can easily stretch it out to 6 or even 8, with ice-cream and custard.
As far as leftovers go, like a lot of microwave cake and pudding recipes, be aware that it does go stale a lot quicker than usual.