Phil Vickery's steamed raspberry jam sponge pudding
Since 1885 Tiptree Jam has been capturing the fresh flavours of British fruit for all of us to enjoy.
And today Phil Vickery has swapped his chef whites for white overalls and headed to a factory in Essex to see how the fruity condiment is made.
Back in the kitchen and armed with some fresh jam, Phil’s whipping up his delicious steamed jam sponge with warm custard - the perfect fruity treat to brighten up a winter's day!
Steamed raspberry jam sponge pudding
Melted butter to grease the basins
9 tbsp Wilkin’s Sweet Tip Raspberry jam
3 medium eggs at room temperature
125g caster sugar
100g plain flour, sieved
75g melted, salted butter melted
Bird’s custard, to serve
Grease a 20cm diameter by 11cm deep heatproof pudding basin with melted butter and spoon the jam evenly into the bottom
Half fill a large pan with water, place on the heat and bring to the boil. Place a heatproof saucer in the bottom of the pan.
Whisk the eggs and caster sugar together on a high speed until very thick and mousse like
Remove the bowl from the machine and ‘rain’ over the flour then 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, then again carefully fold together – it will look like the butter is not going to fold in, but it will. Take care, making sure to get to the bottom of the bowl.
Pour the mixture into the prepared basin and cover with a piece of well buttered foil
Pop into the boiling pan and place the lid on, then steam for 45 minutes to 1 hour, or until the pudding is risen and cooked through. Keep an eye on the boiling water, you may need to top it up with water from the kettle.
Once cooked, the pudding 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.