45 ml (3 Tbsp.) Rhodes Quality Apricot Jam
175 g (⅔ cup + 1 Tbsp.) Butter, softened
175 g (1⅓ cup) light brown sugar
Zest of 1 lemon
3 Large eggs
175 g (1⅓ cups) Self-raising flour, sifted
30 ml (2 Tbsp.) Milk
30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided
To serve: Rhodes Quality Peach Halves in syrup, drained
- 1. Gently melt the Rhodes Quality Apricot Jam and pour into the bottom of a pudding bowl that has been sprayed with non-stick spray. Set aside to cool.
- 2. Beat the butter and sugar together until light and fluffy.
- 3. Add the lemon zest.
- 4. Beat in the eggs one at a time.
- 5. Fold in the sifted flour.
- 6. Fold in the milk.
- 7. Spoon the batter onto the top of the jam on smooth out the top.
- 8. Cover the pudding basin with a baking paper, making a pleat in the centre to allow the pudding to rise.
- 9. Tie the paper securely with string.
- 10. Place the pudding bowl onto a saucer in a large saucepan.
- 11. Pour in enough boiling water to come halfway up the side of the pudding bowl.
- 12. Place a lid on the saucepan and place over a low heat such that the pudding can steam gently for approximately 90 minutes, or until the centre of the pudding is firm to the touch.
- 13. In the meantime, prepare the custard by mixing Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- 14. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency. Set aside.
- 15. Remove the saucepan from the heat, remove the lid and allow to stand for 10 minutes.
- 16. Remove the baking paper and turn the pudding out onto a serving dish.
- 17. Serve with custard and Rhodes Quality Peach Halves.