English Jam Pudding – a delicious recipe with butter, sugar, eggs, vanilla, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, using an electric mixer, beat butter and sugar together until pale and creamy.
2
Add eggs one at a time, beating well after each addition. Stir in vanilla. Lightly fold flour and milk alternately into creamed mixture until combined.
3
Lightly grease a 5-cup pudding basin or heat-proof earthenware bowl. Cover base of basin with jam, then fill with pudding mixture. Cover basin tightly with greased parchment, then foil, and secure with kitchen string around the basin's rim.
4
Place a small trivet in to pressure cooker. Lower pudding onto trivet. Pour in 4 cups boiling water (water should reach no more than halfway up the basin).
5
Close the pressure cooker. Bring up to pressure following the manufactures instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat. Cook on medium for 40 minutes.
6
Release pressure following instructions. Remove lid and lift pudding from cooker. Set aside 10 minutes. Remove string, foil and paper. Turn onto a plate. Serve hot with whipped cream and creme anglaise.
427
kcal
Calories
32
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 tbsp softened butter, 1/3 cup sugar, 2 None large eggs, 1 tsp vanilla extract, and more.
Yes, English Jam Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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