Steamed Vanilla Jam Pudding
I remember my Grandma used to make this recipe for steamed vanilla jam pudding all the time, and it is a recipe that I still make and enjoy today – although because I’m partial to Golden Syrup I sometimes go over to the dark side and make the Golden Syrup version instead. But this is where it all started. The old fashioned, original recipe that our ancestors would of made.
Steamed Vanilla Jam Pudding is best eaten hot and fresh – these puddings really don’t keep – even leftovers that are refrigerated overnight go all meh… So make it – and eat it all!!!!
For best results – use the very best jam you can afford – the quality of the jam makes a HUGE difference to the end result. Personally I love the Beerenberg Jams – use their ‘Australian Raspberry Jam’ or for something a bit fancier, The ‘Australian Blueberry Jam’ makes an incredibly decadent pudding!
You can grab them from most Supermarkets and Butchers.