Pre-heat oven to 170°C. Lightly grease 6 x 1/2 cup capacity ovenproof dishes. Spread 1 tablespoon of jam over the base of each dish.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating until well combined.
Mix the Bake Aid into the milk.
Stir the flour and almond meal together. Add half the flour mixture to the egg mixture. Mix well. Add remaining flour mixture and milk and stir gently to combine.
Divide the mixture into dishes, spooning over the jam in the base. Smooth surface with a slight dip in the centre.
Bake for 15 - 20 minutes or until a skewer inserted into centre comes out clean. Carefully turn puddings onto individual plates. Serve with custard, cream or ice cream.
Ingredients
Directions
Pre-heat oven to 170°C. Lightly grease 6 x 1/2 cup capacity ovenproof dishes. Spread 1 tablespoon of jam over the base of each dish.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating until well combined.
Mix the Bake Aid into the milk.
Stir the flour and almond meal together. Add half the flour mixture to the egg mixture. Mix well. Add remaining flour mixture and milk and stir gently to combine.
Divide the mixture into dishes, spooning over the jam in the base. Smooth surface with a slight dip in the centre.
Bake for 15 - 20 minutes or until a skewer inserted into centre comes out clean. Carefully turn puddings onto individual plates. Serve with custard, cream or ice cream.
