Steamed Tiptree Raspberry Jam Sponge Pudding

Method

• Place the steamer pan on the stove and half fill with water.
• Bring to the boil and add the steamer tray and tight-fitting lid.
• Meanwhile whisk on high speed the, orange zest and castor sugar until very thick and mousey.
• Butter the moulds well, then place the jam into the bottom of the moulds evenly.
• Remove the bowl from the machine and ‘rain’ over the flour and carefully fold into the egg mixture, pay particular attention to the bottom of the bowl.
• When the flour has nearly been incorporated, add the melted butter.
• An again carefully fold together, its looks like the butter is not going to fold, but it will.
• Take care making sure to get to the bottom of the bowl.
• Pour or spoon the mixture into a 20cm by 11cm deep Pyrex bowl, then cover with a piece of well buttered foil.
• Pop into the boiling steamer and place the lid on, then steam for 45 minutes to 1 hour.
• Keep and eye on the boiling water, you may need to top it up with water from the kettle. I have found though that half a steamer full should be sufficient for 30-45 minutes steaming.
• Once cooked, the moulds will be full and have a slightly domed top.
• Carefully remove from the steamer and leave for 5 minutes to set.
• Remove the foil and turn out onto a large plate.
• Serve with plenty of hot Bird’s custard.