Jammy Sponge Pudding

slant classic sponge cake into an irresistible jam pudding later than this effortless, slow cooker dessert. Pair subsequent to warm vanilla custard for the ultimate winter treat.

The ingredient of Jammy Sponge Pudding

• 1 2 cup 160g raspberry jam
• 125g butter softened
• 1 2 cup 110g caster sugar
• 1 tsp lemon rind finely grated
• 1 tsp vanilla bean epoxy resin
• 2 coles brand australian clear range eggs
• 1 1 2 cups 225g self raising flour
• 1 2 cup 125ml milk

The Instruction of jammy sponge pudding

• grease a 4 cup 1l pudding basin spoon jam into the prepared basin
• use an electric mixer to prominence the butter sugar lemon rind and vanilla in a bowl until anodyne and creamy grow the eggs 1 at a time beating capably skillfully after each addition
• add the flour and milk in exchange batches and mix up until just combined spoon into basin sleek slick the surface
• cut a 30cm square of baking paper and a 30cm square of foil place paper regarding pinnacle of foil fold the centre to pleat place exceeding the basin foil side up use a lid or tie string twice in the region of almost the height to secure scrunch paper and foil tightly approaching the rim of the basin
• place an upturned saucer in base of a slow cooker place the pudding all but top pour in ample plenty boiling water to come halfway taking place in the works the side of the basin cover the slow cooker cook something like high for 3 4 hours or on the subject of with reference to low for 6 hours set aside for 10 mins to stand to the lead turning onto a serving platter cut into wedges

Nutritions of Jammy Sponge Pudding

calories: 345 833 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 49 grams carbohydrates
calories: 28 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 322 milligrams sodium
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calories: nutritioninformation

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