Manual Cuisinart GRMC3E (page 35 of 159) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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RASPBERRY JAM PUDDINGS

Servings: 6 Prep. Time: 10 minutes Cooking Time: 30 minutes

Ingredients:

150g raspberry jam

120g unsalted butter, softened, plus extra for greasing

120g golden caster sugar

120g self-raising  our

2 medium free range eggs

½ tsp. baking powder

½ tsp. vanilla essence

Pinch of salt

Method:

• Add water to the steam line in the baking pan of the Cooking and place in the steam tray.

• Grease 6 individual pudding moulds.

• Place 2 tsp of raspberry jam in the bottom of each mould.

• Whisk together the remaining pudding ingredients in a bowl, until light and  u y. Carefully

spoon the pudding mixture into the individual moulds, smoothing the tops  at.

• To cover the moulds you need to cut 6 squares of aluminium foil, large enough to  t over the

moulds, whilst allowing some room for expansion.

• Grease the underside of the foil squares. Fold a pleat in the middle and place on the puddings,

ensuring the foil  ts snugly around the edges of the moulds.

• Place the puddings evenly onto the steaming tray and secure the glass lid. Set the temperature

to ‘MEDIUM’ and steam for 30 minutes.

• Once the time is up, carefully remove the puddings, take o the wrapping and discard.

• To serve, turn the puddings out onto individual plates.

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Cuisinart GRMC3E Manual

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