As I am typing this it is 30+ degrees Celcius in Sydney – hot, sticky, summer weather. So what is happening in my kitchen? Baking, of course1 I don’t let a little thing like stinking hot weather stand between me and my need to create sweet treats for family. So obviously this is just the type of weather to create a pudding!
I have always loved puddings – eating them, baking them, ordering them when out to dinner. The more old fashioned it is, the better. Don’t get me wrong, I love intricate, exciting modern desserts too, but there is something comforting and homely about a warm-from-the-oven jam pudding served with a big dollop of rapidly melting vanilla ice cream.
I recall my mum making something similar as a kid and I love helping misses 8 and 10 make old-fashioned puddings.
Eat, drink and make happy memories.
LET’S GET TO IT:
1/3 cup raspberry or strawberry jam / jelly
1 2/3 cups plain flour
3 teaspoons baking powder
250 grams caster sugar
100 grams desiccated coconut
3 eggs
350 mL milk
1 teaspoon vanilla extract or dollop vanilla bean extract
150 grams butter, melted
LET’S GET TO IT:
Grease an ovenproof, two litre ceramic dish.
Spread the jam over the base of the dish.
Use a fork to stir the flour and baking powder together in a medium bowl, then stir in the rest of the dry ingredients.
When combined stir in wet ingredients until just mixed, then dollop onto the jam.
Bake for 40 to 50 minutes – the top should be golden and a skewer inserted into the batter should not come out with wet batter attached.
Serve hot with vanilla ice cream.
