Ingredients
- 3 medium eggs at room temperature
- 125g castor sugar
- 100g flour, sieved
- 75g melted, salted butter melted
- 9 tbsp Wilkin’s Sweet Tip Raspberry jam
- melted butter for the moulds
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.